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Coriander parsley garlic olive oil red pepper ground cumin sweet paprika cinnamon lemon juice lemon zest salt Chilean sea bass olive oil onion tomatoes
Viewed: 78 - Published at: 8 years agoIngredients
- 14 cup coriander, chopped
- 14 cup parsley, chopped
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 12 teaspoon crushed red pepper flakes (to taste)
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 pinch cinnamon
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest, grated
- salt & freshly ground black pepper
- 4 (6 ounce) chilean sea bass fillets, skin removed
- 2 tablespoons olive oil
- 12 cup onion, chopped
- 2 cups tomatoes, chopped (fresh or canned)
Method
- 1.
- In a food processor or by hand, combine coriander, parsley and garlic.
- Process until chunky.
- Add olive oil, red pepper flakes, cumin, paprika, cinnamon, lemon juice and zest.
- Season with salt and pepper.
- Process until all ingredients are combined.
- 2.
- Spread half of spice mixture over fish fillets in a baking dish and marinate for 30 minutes.
- 3.
- For sauce, heat olive oil in a large skillet on medium heat.
- Add onion and saute 2 minutes or until onion is softened.
- Stir in remaining spice mixture and tomatoes.
- Simmer together for 10 minutes.
- Place fish on top of sauce, cover and simmer for 10 to 15 minutes or until fish is cooked and it begins to split on top.
- 4.
- Place fish on serving plate and pour sauce around.
- Serves 4.
