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Baked Striped Bass With Cumin Paste
(Hut B'camoun)
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| What You Need: |
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A 3- to 3˝-pound striped bass, cleaned but with head and tail left on
3 teaspoons salt
˝ cup olive oil
˝ cup finely chopped fresh parsley
2 tablespoons cumin seeds, pulverized in a blender or crushed with a mortar and pestle
2 tablespoons paprika
1 teaspoon finely chopped garlic
Freshly ground black pepper
1 lemon, cut crosswise into 1/8-inch-thick slices
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| How To Cook: |
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1. Preheat the oven to 400°F. Wash the fish under cold running water and rub it inside and out with 2 teaspoons of the salt. Let the fish rest at room temperature for 15 minutes, then wash it again under cold running water to remove the salt.
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2. Pat the fish completely dry with paper towels. In a bowl, combine the oil, parsley, cumin, paprika, garlic, the remaining 1 teaspoon of salt and a few grin dings of pepper.
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3. Stir until well mixed, then with your fingers spread the mixture evenly inside the cavity of the fish and over the surface of the skin, leaving only the head and tail exposed.
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4. Lay the fish on a large sheet of heavy-duty aluminum foil, fold the foil over the fish, and turn up the edges to enclose it completely.
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5. Place the wrapped fish on a baking sheet or jelly-roll pan and bake in the middle of the oven for about 40 minutes. The bass is done when its flesh feels firm when prodded gently with a finger. Do not overcook.
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6. Before serving, open the foil and, using the ends as handles, carefully turn the fish out on a large, preferably preheated platter. Surround the fish with the lemon slices and serve at once.
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