Main Course Gluten Wheat Free
Eggless Morocco North African Africa
tbsp Butter, softened
tbsp Ground Cumin
teasp Ground Coriander
teasp Ground Cinnamon
Clove Garlic, finely chopped
Fish Fillets e.g. Sea Bass, Halibut, Cod, Haddock or Bream
Medium Onions, sliced
Juice to Serve
Coriander to garnish
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a large piece of
aluminium foil. Place the softened butter, spices, salt and pepper in a small
bowl and mix to blend well.
Spread the butter mixture on both sides of fish fillets.
Place half the onion slices in the centre of the oiled aluminium foil, top with
the fish fillets then cover with the remaining onion slices.
the foil into a loose parcel, folding over all the edges well so as to contain
the steam during cooking and bake
for 30-40 minutes.
To serve - transfer the parcel to a large flat serving platter, open the top,
sprinkle with lemon juice and garnish with freshly chopped coriander. Serve
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