Striped Bass, With Coriander

Name: Striped Bass, With Coriander
Total time: 2 h
Yield: 4 servings
Ingredients: 1 striped bass (about 4 to 4 1/2 pounds); 1 lemon; Coarse salt and freshly ground pepper to taste; 1 bunch fresh coriander; 2 cloves garlic, crushed; 1/2 teaspoon Hungarian paprika; 1/2 teaspoon cumin; 2 medium potatoes, peeled and thinly sliced; 1 carrot, cut in thin strips; 1 green pepper, chopped; 2 tablespoons olive oil; 1 lime, sliced

By Moira Hodgson

Total Time: 2 hours
Rating: 5(8)
Comments: Read comments

Featured in: FOOD; ONE-DISH MEALS: A PRACTICAL WORKDAY CONVENIENCE

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Ingredients

Yield:4 servings

1striped bass (about 4 to 4½ pounds)
1lemon
Coarse salt and freshly ground pepper to taste
1bunch fresh coriander
2cloves garlic, crushed
½teaspoon Hungarian paprika
½teaspoon cumin
2medium potatoes, peeled and thinly sliced
1carrot, cut in thin strips
1green pepper, chopped
2tablespoons olive oil
1lime, sliced

Ingredient Substitution Guide

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Preparation

Step 1
Wipe the striped bass dry with paper towels. Squeeze the lemon juice inside and outside the cavity and sprinkle the cavity with salt and pepper. Chop the coriander leaves. Stuff the cavity with the garlic and a small handful of leaves. Set the remaining leaves aside. Leave for an hour or more before baking.
Step 2
Preheat oven to 400 degrees. Place the potatoes and carrot on an oiled baking dish or a baking dish lined with oiled foil paper. Place the fish on top and sprinkle with chopped green peppers, cumin, paprika, salt, pepper, additional coriander and olive oil. Cover and bake for 30 minutes. Remove lid or foil and bake for further 20 minutes or until the fish is cooked. Decorate with lime slices and remaining coriander.