The second day of our supervision/workshop with Stephen Gilligan went very well, and ended with a lovely dinner, conversation, and singing before bed. The dinner menu:

Salmon Algiers

Couscous with Chickpeas

Salad

Plum Crumble with Ice Cream

Fish Algiers

2 lb fish fillet
1 1/3 Tbs cumin seed, whole
3 1/2 Tbs olive oil
3 1/2 Tbs fresh lemon juice
2 cloves garlic, (3 1/2 tblsp.)
1/3 tsp salt
1 dash cayenne
3/4 lb tomatoes, small
lemon wedges
parsley, fresh, chopped

1. Preheat oven to 375 degrees F.

2. Rinse fish and place, skin side down, in lightly oiled pans.

3. Toast cumin seeds in a dry skillet until aromatic. Take care not to burn. Grind the cumin to a fine powder in a spice grinder.

4. Whisk the toasted cumin with the olive oil, lemon juice, garlic, salt, and cayenne.

5. Layer the quartered tomato slices on top of the fish, pour on the marinade, cover, and bake for 20-30 minutes, or until fish flakes easily.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (8.1 ounces).
Calories 234.58
Total Fat 8.38g
Saturated Fat 1.14g
Cholesterol 74.67mg
Sodium 215.06mg
Potassium 186.76mg
Total Carbohydrates 4.42g
Fiber 1.1g
Sugar 1.79g
Protein 32.93g