Chermoula Snapper With Cilantro Yogurt Sauce Recipe

Name: Chermoula Snapper With Cilantro Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sauce Cilantro Yogurt; 2 tablespoons cilantro leaves fresh, chopped; 1 tablespoon fresh mint leaves chopped; 1 Thai chili seeded, chopped; 1 teaspoon red onion peeled, finely chopped; 1 teaspoon fish sauce; 3 1/2 ounces yogurt thick; snapper Chermoula; 1 whole snapper scaled, gutted; 2 tablespoons spice chermoula, powder or paste; 1 tablespoon olive oil; 1 Thai chili fresh, finely chopped; 1 clove garlic finely chopped; 1 pound spinach leaves large, about 2 bunches; 1 tablespoon lemon juice

Servings: persons

sauce Cilantro Yogurt
2 tablespoons cilantro leaves fresh, chopped
1 tablespoon fresh mint leaves chopped
1 Thai chili seeded, chopped
1 teaspoon red onion peeled, finely chopped
1 teaspoon fish sauce
3 1/2 ounces yogurt thick
snapper Chermoula
1 whole snapper scaled, gutted
2 tablespoons spice chermoula, powder or paste
1 tablespoon olive oil
1 Thai chili fresh, finely chopped
1 clove garlic finely chopped
1 pound spinach leaves large, about 2 bunches
1 tablespoon lemon juice

1
Preheat oven to 350u00b0F.
2
To make the cilantro yogurt sauce, combine all ingredients in a bowl. Set aside.
3
Cut 3 incisions into the thickest part of fish on each side. Rub chermoula over fish, shaking off excess.
4
Heat a nonstick frying pan. Brush fish with oil then cook fish until golden on 1 side then flip over and cook other side until golden. Transfer to oven and bake for around 5 mins, until fish is cooked to your liking. Cover to keep warm.
5
Add chili and garlic to pan with a little oil. Cook for 1 min to release flavors. Add spinach and cook until just wilted then add lemon juice.
6
Place fish on a serving plate. Arrange spinach mixture next to fish and top with cilantro yogurt sauce. Serve.

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* 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 15 ingredients. The key ingredients include: sauce Cilantro Yogurt, 2 tablespoons cilantro leaves fresh, chopped, 1 tablespoon fresh mint leaves chopped, 1 Thai chili seeded, chopped, and more.

Yes, Chermoula Snapper With Cilantro Yogurt Sauce falls under the Seafood 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.

Chermoula Snapper With Cilantro Yogurt Sauce

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