This is a simple fish dish that is a little spicy and definitely tasty. It requires use of both the stove top and the oven, so it's perfect for those of us who live in parts of the world that are starting to cool off. Southern Hemisphere and warm-climate inhabiting WoW brothers and sisters, my apologies.
- 2 tbsp ground cumin
- 2 tbsp ground coriander (cilantro) seeds
- 1-1.5 tbsp sea salt or kosher salt (NOT table salt)
- 1 tsp pepper
- 2 cloves garlic
- 2 cups parsley
- 2-3 tbsp olive oil
- 1.5 lbs (~700 grams) white fish of some sort
- Oven-proof pan (cast iron or steel works here -- do not use anything non-stick or with any plastic parts)
- Food processor, blender, or mortar and pestle
A note on the fish: you can use any type of white fish that you like here, but I do recommend something that has relatively thin fillets, such as tilapia or sole. My supermarket was having a most excellent sale on lingcod, so I went with that, but it turned out that the fillet was thicker than would be ideal for this recipe, and it hindered the outcome somewhat. Learn from my mistakes!
Preheat your oven to 350 F (180 C). Take your cumin, coriander, salt, pepper, garlic, parsley, and olive oil and put them in the food processor (or whatever chopping/grinding equipment you have) and grind them all into a paste. If you include the parsley stalks, like I did, the paste will have stringy bits in it, but if you use mostly leaves, it should be pretty smooth. Rinse your fish under cold water, then pat it dry, and smear the paste all over one side.
Once it's ready, you'll have a nice, aromatic, slightly spicy crust on one side of your yummy fish fillet. This recipe's good for four to six servings, or three to four if you feel like a lot of fish. Serve it with a lemon wedge, veggies, some rice or mashed potarrots (potatos + carrots, which is why there's an orange tinge to the mash in the photo up top), and some white wine (I picked a pinot gris). Bon appetit!