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Morrocan   -   Hut Bil Karfas (Fish Tagine With Celery)   adapted from Couscous and Other Good Food from Morocco by Paula Wolfert

Description
Ingredients
  • 4 Medium Bass Fillet
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- To Taste
  • 1/2 Cup Cilantro -- Chopped
  • 1 Teaspoon Cumin
  • 1 Tablespoon Paprika
  • 1/4 Teaspoon Cayenne
  • 1 Pinch Saffron
  • 3 Cloves Garlic -- Chopped
  • 3 Tablespoons Olive Oil
  • 1 Bunch Celery -- Chopped
  • 2 Cans Tomatoes -- Chopped
  • 1 Lemon Lemon Juice
  • 1 Teaspoon Parsley -- Chopped
Directions Rub fish with lemon juice, salt and pepper. Let stand 10 minutes. Blend cilantro, cumin, paprika, cayenne, saffron, garlic and oil and lemon juice. Coat fish in this mixture. Refrigerate for 1 hour. Add fish to a baking dish, sprinkle with celery, tomatoes and parsley. Bake in 400 degree oven for 30 minutes. Serve.
Serves 4
Time to Make 0:00



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