Baked Fish Nicosia

4 servings

•    TOPPING:
• 1/2 cup extra virgin olive oil
• 4 cloves minced garlic
• 1 pinch cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander seed
•    salt, to taste
• 3 cups whole wheat bread crumbs
• 1/2 cup chopped fresh basil leaves
  
  
•    OTHER INGREDIENTS:
• 2 pounds firm white fish fillets
• 2 medium, chopped tomatoes
• 2 cloves minced garlic
• 1/2 cup chopped fresh parsley
• 1/4 cup (juice of 2 lemons) lemon juice
•    to taste salt and pepper
•    lemon wedges

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Heat the olive oil in a heavy skillet. Add the garlic and let it sizzle for a minute. Add the cayenne, cumin, coriander and salt to taste. Stir for a minute more...DON'T LET SPICES BURN. Add the bread crumbs and stir so that they are blended with the spices and coated with the oil. Continue to saute, breaking up any lumps, until the bread crumbs are golden and crisp. Add the chopped basil and toss for another minute. Remove from the heat and reserve.

Rinse the fish fillets in cold water, pat them dry with paper towels, and place them skin side down on an oiled baking dish. Spread the chopped tomatoes evenly over the fish. Sprinkle on the garlic, parsley and then the lemon juice. Add a little salt and pepper. Top with the seasoned bread crumbs, completely covering the fish.

Bake, uncovered, at 350° for about 20 minutes, until fish flakes easily with a fork. Garnish with lemon wedges


Note: Would you like to make your own bread crumbs to ensure freshness. Cut 10 large slices of bread into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 3 cups.

Bon appetit!