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Moroccan Sea Bass

Moroccan Sea Bass

6 sea bass fillets (approximately 3 pounds)
1 medium onion, sliced paper thin
2 large potatoes, sliced paper thin
1 large tomato, sliced paper thin
1 lemon, sliced paper thin
3 tablespoons vegetable oil
4 tablespoons water
1 ½ teaspoon paprika
3 bay leaves
1/4 teaspoon cayenne pepper
2 clove garlic, crushed
pinch of saffron threads
2 tablespoon capers (bud of the olive tree, found brined in jars)
4 tablespoons fresh parsley or 4 teaspoons dried parsley
2 tablespoons fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste
Preheat oven to 400 degrees.  Rinse sea bass fillets and place in a deep 9”x13” glass pan or deep roaster.  Arrange sliced vegetables and lemon over fillets.  Mix all the remaining ingredients in a large bowl.  Pour over the fillets and bake, uncovered, for 30 minutes.
Juices in the pan will thicken.  Remove fish from the oven and let it rest 5 minutes before serving.  Serve sea bass with all the vegetables and cooking liquids. 
This dish can be prepared in advance and refrigerated until needed. Bake only 20 minutes and remove from oven.  Reheat by placing in a 300 degree oven for 20 minutes.
Serve warm.  Serves 10-12

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