METHOD
Preheat oven to 350°F.
Heat olive oil in a heavy
skillet. Stir in garlic, and cook, stirring, to prevent burning for one
minute. Lower heat. Add cayenne, cumin, coriander and salt. Add bread
crumbs and stir to combine. Cook, stirring, until crumbs are golden and
crisp. Add chopped basil and stir for another minute, then remove from
heat. Set aside.
Rinse fish fillets in
cold water, pat dry with paper towels and place them, skin side down,
in an oiled baking dish. Spread chopped tomatoes evenly over the fish.
Sprinkle with garlic, parsley, and lemon juice. Season to taste with salt
and pepper. Covering with bread crumbs, distributing evenly over all fillets.
Bake, uncovered in preheated
350°F oven for about 20 minutes, or until fish flakes easily with
a fork.
Garnish with lemon wedges.
Serves: 6
Contributor: Al Viola
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