INGREDIENTS
1 striped bass, scaled, gutted, head on
Salt and pepper to taste
1 TBSP. ground cumin
1/2 tsp. cayenne pepper to taste
2 TBSP. olive oil
1 TBSP. minced garlic
1/2 cup minced cilantro
2 cups roughly chopped tomatoes, if canned, drain
1 cup fish or chicken stock, dry white wine or water
1 lemon, cut into thin slices
DIRECTIONS
Preheat oven to 400 degrees.
Rinse the fish and make several shallow cuts on each side, from top to bottom.
Rub the fish with the salt, pepper, cumin and cayenne.
Pour half the olive oil into a baking dish and lay the fish on it.
Top the fish with the remaining oil, garlic, and half of the cilantro.
Spread some of the tomatoes over the fish and the rest around it.
Pour the stock around the fish.
Roast for a total of 30 to 45 minutes, basting occasionally with the pan juices, until the fish is done.
Flesh should be white and opaque throughout.
Serves 4.
