Moroccan Baked Fish - 3g Carbs, 1g Fiber
2 cloves garlic
1 piece, 1 inch long ginger root, grated
3/4 cup each, loosely packed, flat-leaf parsley, cilantro leaves
3 tablespoons olive oil
2 tablespoons orange juice plus more for thinning
1 teaspoon each, cumin, hot paprika, lemon zest
1/2 teaspoon coriander seed
1/8 teaspoon each, saffron, optional, cinnamon, ground red pepper
1 1/2 pounds cod, hake or snapper fillets or steaks
1/2 teaspoon salt
Heat oven to 450 degrees. Combine the garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron (if using), cinnamon and red pepper in a blender or a mortar and pestle; blend to a paste.
Season fish fillets with the salt; rub in half of the spice mixture. Place fillets in a greased, shallow baking dish, cook until fish is just cooked through, about 13 minutes.
Thin the remaining half of the spice mixture with orange juice to make a smooth sauce, spoon over fish.
Makes 4 servings.
Calories 229, Fat 11 g, Carbs 3 g, Sodium 392 mg, Fiber 1 g.
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