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Hi All,
Wanted to share a fish dish that we enjoy in my family, straight from the "old country"
Its not really hot, I just translated its name liteally but one could add extra hot peppers and its really good that way as well.
1 large fresh salmon fillet (about 2 pounds)
1/4 cup minced cilantro
1/4 minced parsley
1/4 cup lemon or lime juice
1/4 tsp. hot pepper flake
1/2 cup extra virgin olive oil, plus 2 tbs reserved
2 tbs. Fresh ground cumin (fresh ground is very worth the effort)
1 lemon thin sliced (about 6 - 8 slices)
Salt and Pepper to taste
Preheat oven to 400.
Mix cilantro, parsley, lemon/lime juice, oil, pepper and cumin in a bowl and set aside. Place fillet in a large glass pan which has been lightly greased skin side down. Rub the fish with the reserved oil and a generous amount of salt and pepper. Spread on cumin mixture evenly and arrange lemon slices over top of fish. Cover with foil and bake for 20-25 minutes. Remove foil and bake another 10-15 minutes. The lemons will be carmelized and taste great with every bite of fish. Left overs are fantastic over salad the next day.
Wanted to share a fish dish that we enjoy in my family, straight from the "old country"
Its not really hot, I just translated its name liteally but one could add extra hot peppers and its really good that way as well.1 large fresh salmon fillet (about 2 pounds)
1/4 cup minced cilantro
1/4 minced parsley
1/4 cup lemon or lime juice
1/4 tsp. hot pepper flake
1/2 cup extra virgin olive oil, plus 2 tbs reserved
2 tbs. Fresh ground cumin (fresh ground is very worth the effort)
1 lemon thin sliced (about 6 - 8 slices)
Salt and Pepper to taste
Preheat oven to 400.
Mix cilantro, parsley, lemon/lime juice, oil, pepper and cumin in a bowl and set aside. Place fillet in a large glass pan which has been lightly greased skin side down. Rub the fish with the reserved oil and a generous amount of salt and pepper. Spread on cumin mixture evenly and arrange lemon slices over top of fish. Cover with foil and bake for 20-25 minutes. Remove foil and bake another 10-15 minutes. The lemons will be carmelized and taste great with every bite of fish. Left overs are fantastic over salad the next day.
Enjoy!
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