Moroccan Fish Fillets
|800 g||Gurnard, fillets,skinned and boned|
|1 to taste||Salt & freshly ground pepper|
|⅓ cup||Onion, very finely diced|
|1||Garlic clove, crushed|
|⅓ cup||Fresh coriander, very finely chopped|
|⅓ cup||Fresh parsley, very finely chopped|
|1 tsp||Cumin seeds|
|1 tsp||Ground paprika|
|1 pinch||Cayenne pepper|
|½ cup||Olive oil|
|2 tsp||Cooking oil|
|1 to serve||Lemon, cut into wedges|
- Lightly dust the gurnard fillets with salt and pepper and place in a deep tray.
- Mix the next nine ingredients together. Pour this marinade over the fillets and marinate for at least one hour.
- Remove fish from the marinade. Coat the bottom of a pot with the cooking oil.
- Cook fish in the pot with 3 tablespoons of water on a low heat, covered, for a few minutes on each side.
- Serve with lemon wedges.