INGREDIENTS
4 to 6 small bass fillets
1/4 cup minced fresh parsley
1 TBSP. minced garlic
1/4 tsp. cayenne pepper
1 TBSP. ground cumin
1/2 tsp. ground coriander
Pinch ground cloves
1/4 tsp. ground cinnamon
1/4 cup olive oil
2 cups chopped ripe tomatoes, or canned, drained
Salt and pepper to taste
DIRECTIONS
Preheat oven to 450 degrees.
Rinse and dry the fish.
Mix together the parsley, garlic, cayenne, cumin, coriander, cloves and cinnamon.
Use a food processor for mixing these ingredients, if available.
Rub the bass all over with this mixture.
Spread half of the olive oil on the bottom of a roasting pan.
Place the fillets in the pan, top with the tomatoes and the remaining olive oil and roast until the fish is done, testing with a fork.
Serve the fish over rice with the sauce spooned over it.
Serves 4
