This recipe uses the whole fish that literally is just gutted and gilled. Washed with cold water and patted dry inside and out with paper before cooking. Then take a sharp knife and make three cuts not going in fully on both sides of the fish.

Ingredients:
⁃ 2 whole red snappers
⁃ 1/3 cup of cilantro
⁃ 1/4 cup of fresh lemon juice
⁃ 1/4 cup of olive oil
⁃ 2 tablespoons shatta, hot pepper paste
⁃ 1 tablespoon cumin powder
⁃ 1 tablespoon salt
⁃ 1 teaspoon black pepper
⁃ 1/2 teaspoon lemon pepper
⁃ 1/2 tsp paprika
⁃ 5 large cloves garlic
⁃ 1 lemon sliced
Take all the ingredients but the red snapper and sliced lemon; pulse together in a blender to make a paste.
Slather the paste on the inside and outside of the red snapper in an oven safe casserole dish. Place lemon slices inside the belly of the fish. Cover and refrigerate for 1-3 hours.
Preheat the oven to 375f before baking the red snapper. Bake for 25 minutes uncovered. Serve with spiced rice or fresh bread. We also liked it with a delicious tahini salad on the side.

Alf Saha 🐠 Cookwithdena