Baked Moroccan Snapper In A Bag Recipe

Name: Baked Moroccan Snapper In A Bag
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Spice Paste, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons cumin seeds, and more.

Yes, Baked Moroccan Snapper In A Bag falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Moroccan Snapper In A Bag

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