Ingredients: 1 big bouquet of corrainder salt 4 cloves of garlic 1/2 glass of water 2 coffee spoonful of sweet red pepper 1/2 spoonfulto coffee of hot red pepper 1 soup spoonful of cumin 2 soup spoonful of lemon juice 3 soup spoonful of olive oil Directions:1. Crush the corrainder with salt and garlic, mix in a plate with sweet and hot red pepper, cumin, lemon juice; water and olive oil. 2. Cover fish with the pickle and leave it to imprengate for at least 1/2 hour, then fry the oil in hot oil or cook it in a tagine. |