Baked Moroccan Snapper in a Bag
Ready In: 30 mins
Serves: 4-6
Ingredients
Spice Paste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons cumin seeds
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper, fresh ground
Fish
- 1 1⁄2 lbs red snapper, whole fish
- 4 shallots, chopped
- 1⁄3 cup Italian parsley, chopped
Couscous
- 1 1⁄4 cups boiling water
- 1 teaspoon salt
- 2 tablespoons butter
- 1 1⁄2 cups couscous
- 1 medium red pepper, chop fine
- 1 small Spanish onion, chop fine
- 10 ounces corn kernels, drained
- 1⁄2 cup currants
Directions
- Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
- Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
- Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
- Seal bag with a tie, prick a few holes just below the tie.
- Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
- Serve with couscous.
- Couscous:.
- Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
- Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.
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