10 minutes prep time, 20 minutes for marinating; 10 minutes oven time
The dish is best eaten hot out of the oven
1/2 cup good tasting extra-virgin olive oil
5 large garlic cloves
Juice of 1 large lemon
2 teaspoons sweet paprika or mild chile powder
1 to 1-1/2 teaspoons ground cumin
Salt and fresh-ground black pepper to taste
4 1-inch thick wild salmon, other fish, or or chicken breast filets
Leaves from 4 to 5 branches of fresh coriander
1. Preheat oven to 400 F. In a small food processor, puree olive oil, garlic, and lemon juice with spices, salt and pepper to taste. Place fish or chicken in a shallow bowl. Pour the mixture over them, and refrigerate 20 to 30 minutes.
2. In a shallow baking dish that can hold the fish with some room to spare, arrange pieces so they do not touch. Bathe with the marinade.
3. Roast fish in the oven 3 to 4 minutes then test center temperature with an instant reading thermometer for 115 F. Once it is there, turn off the oven, close the door and leave the fish for another 4 to 8 minutes, or until you see a creamy white liquid escaping from the meat. Now it is ready to eat. Cook chicken longer, until done.
4. Time varies depending upon the temperature of the fish when it goes into the oven. Serve the fish hot with the pan juices spooned over them and the leaves or coriander.