Baked Fish Nicosia

This recipe is from the Sundays at Moosewood Restaurant cookbook (Simon and Schuster/Fireside 1990).

Ingredients:

• 1/4 cup olive oil
• 2 cloves garlic, pressed
• Pinch of cayenne pepper
• 2 tsp ground cumin
• 1 tsp ground coriander
• Salt to taste
• 2 1/2 cups whole wheat bread crumbs
• 1/2 cup fresh basil, stemmed and chopped
• 1 1/2 lbs. firm, white fish fillets (we used grouper)
• 2 medium tomatoes, peeled, seeded and chopped
• 1 clove garlic, pressed
• 1/2 cup fresh parsley
• Juice of 2 lemons (about 1/4 cup)
• Salt and freshly ground pepper to taste
• Lemon wedges

Heat the olive oil in a heavy skillet. Add the garlic and let it sizzle for one minute. Add the cayenne, cumin, coriander and salt. Stir one minute more (do not let spices burn). Add the bread crumbs and stir to blend with the spices and completely coat with oil. Continue to saute, breaking up any lumps, until the bread crumbs are golden and crisp. Remove from heat and add chopped basil. Stir to mix and set aside.

Preheat oven to 350 degrees. Rinse the fish fillets in cold water, remove any bones and pat dry with paper towels. Place the fillets skin side down in an oiled 13 by 9 inch baking dish. Spread the chopped tomatoes evenly over the fish, sprinkle with garlic, parsley and lemon juice. Add salt and pepper to taste. Top with seasoned bread crumbs, completely covering the fish.

Bake, uncovered, for about 20 minutes, or until the fish flakes easily with a fork. Garnish with lemon wedges. 4 servings.