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Moroccan Fish with Cumin

6 Cloves garlic, peeled
1 Heaping tsp salt
1 1/2 ts Paprika
1 1/2 ts Cumin
1/2 ts Cayenne pepper
1/2 c Packed finely chopped cilantro
1 Lemon; juiced
1 1/2 lb Red snapper fillets or use cod, orange roughy or other white fish

Pound the garlic with the salt and spices in a mortar. Add the cilantro and lemon juice and stir until the mixture is well-blended.

Cover the pieces of fish with the marinade and let stand for about an hour. Bake fish, uncovered, in a 400-degree oven for about 10 minutes per 1-inch of thickness, or until fish flakes.

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