Baked Fish Nicosia

BAKED FISH NICOSIA This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984. 1/2 cup extra virgin olive oil 4 garlic cloves pressed 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon salt 3 cups whole wheat bread crumbs 1/2 cup chopped fresh basil 2 pounds firm white fish fillets 2 medium tomatoes chopped 2 garlic cloves pressed 1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice 1 teaspoon salt 1 teaspoon freshly ground black pepper Lemon wedges Preheat oven to 350. Heat olive oil in a heavy skillet. Add garlic and let it sizzle for 1 minute. Add cayenne, cumin, coriander and salt stirring for a few minutes being careful not to burn. Add bread crumbs and stir so they are coated with spices and oil. Continue to stir until the crumbs are golden and crisp. Add chopped basil and stir for another minute then remove from heat. Rinse fish fillets in cold water then pat dry with paper towels and place them skin side down in an oiled baking dish. Spread chopped tomatoes evenly over the fish. Sprinkle on the garlic, parsley and lemon juice then add salt and pepper. Top with bread crumbs completely covering fish. Bake uncovered for 20 minutes. Garnish with lemon wedges.

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