Baked Moroccan Snapper in a Bag

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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