1. Preheat oven to 350 F.
2. Add fresh cilantro, ginger, paprika, lemon juice and olive oil to re-sealable zip lock bag.
3. Seal and shake gently to combine.
4. Add halibut pieces to marinade. Seal bag. Move gently to coat.
5. Refrigerate 1 hour.
6. Place garlic, cayenne pepper, tomatoes, and dried cumin into food processor. Add 1/2-teaspoon salt and 1/8 teaspoon pepper. Pulse until mixture is coarsely chopped.
7. Butter large ceramic baking dish.
8. Arrange onion rings on bottom of baking dish.
9. Top with tomato mixture, cover with foil and bake 30 minutes.
10. Remove foil. Place fish on top of tomato mixture. Season fish with remaining salt and pepper.
11. Drizzle marinade over fish.
12. Place lemon slices on top of each fish piece.
13. Sprinkle with green olives.
14. Bake 20 minutes or until fish flakes easily.
15. Garnish with parsley and serve. |
