Baked snapper with chermoula recipe
- Cuisine: Moroccan
- Prep Time: 30 min(s)
- Cook Time: 30 min(s)
- Serves 4
Ingredients2kg (4lb) whole snapper, cleaned and scaled
1 cup chermoula marinade
2 sticks celery, sliced
2 small ripe tomatoes, sliced
1 small red onion, peeled and sliced into ring
1 green capsicum (bell pepper), seeded and sliced into rings
1 preserved lemon, quartered
12 green olives
PreparationScore cuts into the thickest part of the fish. Rub chermoula marinade all over the fish, inside and out.
Reserve leftover marinade. Marinate in the refrigerator for 1-2 hours.
Preheat oven to 230°C (450F/gas 8). Place sliced celery into the bottom of a baking dish (or tajine). Lay the fish on the celery, and arrange the tomatoes, onion, capsicum (bell pepper), preserved lemon and olives on top.
Pour the remaining chermoula marinade over the fish, cover tightly with foil and cook for 15 minutes.
Reduce the heat to 150°C (300F/Gas 2), remove foil and bake for a further 15 minutes, or until golden brown.
Serve the fish with the tomato salsa and harissa on the side.
If you enjoyed this Baked snapper with chermoula recipe then browse more Moroccan recipes, seafood recipes, arabic radio recipes, baking recipes, prepare ingredients in advance recipes, healthy recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
|5.||Out of Africa||Manly|
|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
Featured Food & Recipes
It’s important to check your mortar and pestle regularly for small cracks since they can trap food and breed germs. All you can do in this case is discard them. After use, give the mortar and pestle a good rinse in warm water (and a little detergent if you’ve been using particularly pungent ingredients). Pounding a little uncooked rice after rinsing and drying the mortar and pestle helps remove residual odours.
Shellfish soup thickened by roux as well as by a puree of its main ingredient.