Baked Sea Bass with Chermoula

Ingredients:

• 1 bunch cilantro, leaves and stem intact
• 4 garlic cloves, peeled
• 2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 (6-ounce) sea bass fillets
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 450 F.
2. Chop cilantro, garlic, cumin, red pepper flakes and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice.
3. Season both sides of the fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12-15 minutes. Serve hot.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chermoula is a marinade that is often used in Algerian, Moroccan and Tunisian cooking. It is usually used flavor fish and other seafood but it can be used in chicken, beef, lamb and vegetables. I have to say Chermoula was an interesting flavor on this fish. It was hot and soothing at the same time. The heat from the cumin and red pepper flakes and the soothing aromas of lemon juice and olive oil give this dish the exotic taste. If sea bass is unavailable, use the marinade on salmon, arctic char, monkfish, halibut or cod. You can also use parsley in place of the cilantro or a mixture of both. I highly recommend serving Moroccan Cabbage and Carrot Slaw as a side dish for an authentic Moroccan dinner.