Baked Moroccan Snapper in a Bag

Submitted by Marlitt

"Snapper is one of my favorite fish.I like to make this dish because its easy not so messy and has alot of flavor. Hope you enjoy it too."

 

• Ready In: 30mins
• Ingredients: 19
• 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

1. Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
2. Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
3. 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.
4. Seal bag with a tie, prick a few holes just below the tie.
5. Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
6. Serve with couscous.
7. Couscous:.
8. Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
9. Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.