Moroccan Fish With Almond Paste (Hut Benoua)

Servings: 4

Ingredients:

4 Large Snapper Fillet

Salt to taste

3 Tablespoons Olive Oil

1/2 Pound Almonds, pureed

3 Tablespoons Butter

1 Teaspoon Orange Juice

1 Teaspoon Cinnamon

1/2 Cup Confectioner's Sugar

1 Medium Onion, chopped

1 Tablespoon Saffron

Pepper to taste

Cooking Instructions:

Rub fish with salt and oil. Blend almonds, butter, orange juice, cinnamon, sugar and enough water to make a smooth paste together. Coat fish with almond paste. Place in baking dish. Sprinkle on onions, saffron and 1/4 cup water. Sprinkle on salt and pepper to taste. Bake for 20 minutes at 375 degrees. Serve.

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