Tunisian Snapper Recipe

Name: Tunisian Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 teaspoon cumin seed; 1/2 teaspoon coriander seed; 1/2 teaspoon dried hot pepper flakes; 1/2 teaspoon caraway seed; 1 1/2 lbs red snapper fillets; 3 garlic cloves, thinly sliced; 1 medium onion, thinly sliced; 1 large tomatoes, fresh; parsley (to garnish); 1 cup fish stock (or bottled clam juice)

Servings: persons

1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon dried hot pepper flakes
1/2 teaspoon caraway seed
1 1/2 lbs red snapper fillets
3 garlic cloves, thinly sliced
1 medium onion, thinly sliced
1 large tomatoes, fresh
parsley (to garnish)
1 cup fish stock (or bottled clam juice)

1
Heat skillet over medium heat.
2
Add seeds and flakes. Roast for 2-3 minutes until fragrant.
3
Grind spices in a spice grinder or use a mortar and pestle and spread spices on the snapper fillets. Let stand 10 minutes.
4
Spray an ovenproof dish large enough to fit all the fish in one layer.
5
Add 1/2 garlic, onions and tomato.
6
Add fish.
7
Add remaining garlic, and onions. Pour over fish stock or clam juice over fish.
8
Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the snapper fillets.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon dried hot pepper flakes, 1/2 teaspoon caraway seed, and more.

Yes, Tunisian Snapper 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.

Tunisian Snapper

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