Whole Baked Fish, Moroccan-Style

Ingredients

• 1 bunch fresh coriander
• 2 cloves garlic
• 2 tablespoons vinegar
• Juice of 1 lemon or lime
• 1 tablespoon paprika
• 1 tablespoon cumin
• ½ teaspoon crushed chili
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 4-pound whole fish such as striped bass, sea bass, red snapper, head and tail intact

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    520 calories; 17 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 81 grams protein; 362 milligrams cholesterol; 322 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4-6 servings

Preparation

1. Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin. Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
2. Broil the fish for about 10 minutes on each side, depending on the thickness of the fish, or until cooked. Arrange on a serving platter, garnish with coriander and lemon slices.