Baked snapper with chermoula recipe

Created by Hassan M'Souli

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Cuisine: Moroccan
Prep Time: 30 min(s)
Cook Time: 30 min(s)
Serves 4

Previously, Out of Africa chef Hassan M’Souli revealed how to prepare the classic Moroccan dishes of chermoula and tomato salsa. Here, they're both used in a quick-and-tasty fish recipe.

Ingredients

2kg (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

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Preparation

Score 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.

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