Moroccan Baked Fish and Gheera Rice

Vinegar suffered the same fate in the Tuna and Bean salad that needs a 1/4 cup of white vinegar. Once again, my apologies. Now for this week's recipe that earns five stars so far as I'm concerned. My budget doesn't allow for fresh fish, for me shrimp and Chilean farmed salmon are a very occasional luxury, so it's canned or frozen fish for me. Head down in the Internet for Moroccan recipes I found this - and promptly made my way to The Little Store to buy dhunia (ground coriander).

I cooked just two fillets that weighed 1/2 lb all told - which means I had to reduce the recipe by four (i.e. 1/2 lb fish fillets - etc) and the baking time by a half (20 minutes in my toaster-oven) - those fish fillets were superb; I served them with gheera rice and a green salad.

Here are the ingredients you'll need for Moroccan Baked Fish for four people.

2 pounds fish fillets

2 tablespoons butter

1 tablespoon ground cumin (gheera)

1 teaspoon ground coriander (dhunia)

1/2 teaspoon ground cinnamon

1 peg garlic, chopped

1/2 teaspoon salt

pepper to taste

1 large onion sliced

cilantro or chopped chadon beni leaves to garnish

Lemon juice to garnish

Wash the fish in lime as usual. Soften butter and combine with spices, spread this mixture on sides of the fish.

Place fish on foil and cover with onion slices. Wrap fish securely. Place in 400 degree Fahrenheit oven for 30-40 minutes.

And now Gheera Fried Rice

1 cup long grain rice

2 1/2 cups water

salt to taste

2 tablespoons vegetable oil

1 onion, chopped

1 tablespoon gheera seeds

5 black peppercorns

1 bay leaf

1 teaspoon white sugar

1/4 teaspoon ground cinnamon

1 pinch ground cloves

Wash rice well and soak in 2 1/2 cups water for 30 minutes. Heat the oil in a heavy pan.

Add the chopped onion, and caramelise (fry 3-5 minutes or more until dark brown). Drain onions, set caramelised onions aside, keeping the oil in pan. Add gheera, peppercorns and bay leaf to the oil, stir fry for a few minutes.

Drain rice, RESERVING THE SOAKING LIQUID. Stir fry the rice until it is light brown. Add the clove and cinnamon powder, add salt and reserved liquid used to soak the rice and bring to boil.

Simmer, covered, until the rice is cooked and the water evaporates. Spoon the reserved onions on top. (Note, if liked, serve with a dollop of natural yoghurt.).

Serves 3-4.