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Baked Moroccan Snapper In A Bag

2 ts Ground coriander
2 ts Ground cumin
2 ts Cumin seeds
1 tb Lemon juice
1 tb Honey
1 1/2 tb Olive oil
1 ts Salt
1 ts Pepper, fresh ground
28 oz Snapper, whole fish
4 x Shallots, chopped
1/3 c Italian parsley, chopped


Couscous
1 1/4 c Boiling water
1 ts Salt
2 tb Butter
1 1/2 c Couscous
1 md Red pepper, chop fine
1 sm Spanish onion, chop fine
10 oz Can of corn kernels,drained
1/2 c Currants


Combine spices, juice, honey, oil, salt and pepper in bowl, mix well. Cut 3 diagonal incisions (3-4cm long) on both sides of the fish. Place a tb 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, pricke a few holes just below the tie. Place fish on baking tray, bake in moderate over (180C) 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 wate is absorbed. Stir in remaining ingredients.


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