Preheat the oven 325 F ( 160 C/Gas 3).
In a skillet, dry-fry the coriander, cumin , and cardamom seeds, ground star anise, and dried thyme until they release their aromas.
Tip the mixture into a blender and blend, adding the lemon zest and half the juice, 2 tablespoons of olive oil and some pepper. Transfer the mixture to a large plate.
Sprinkle the fish with salt , then roll it in this mixture. Heat a little oil in a skillet and brown the fish, then transfer it to a roasting pan. Roast in the oven for 10 minutes.
Remove from the oven, cover in aluminum foil and leave to rest at room temperature for 10 minutes.
Drizzle the cooked fish with the remaining lemon juice.
Serve in slices or whole, accompanied by some broiled vegetables (e.g, zucchini, eggplant, or carrots ).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 280 (66%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 56.7mg||17 %|
|Sodium 188.4mg||6 %|
|Potassium 960.1mg||25 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1g|
|Protein 33.4g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 423
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