Moroccan-spiced fish with couscous
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The combination of lemon, cumin, paprika, pepper ginger and garlic gives incredible flavour to this whole baked snapper.
Ingredients
Ground cumin
2 tsp
Ground paprika
1 tsp
Ground cayenne pepper
½ tsp
Fresh ginger
1 tbs, finely grated
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Snapper, raw
1500 g, (whole, cleaned)
Lemon(s)
½ medium
Dry wholemeal couscous
¾ cup(s), (150g)
Lemon juice
2 tbs
Carrot(s)
2 medium, coarsely grated
Green shallot(s)
2 individual, thinly sliced
Baby spinach
40 g, coarsely shredded
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper.
2
Combine cumin, paprika, pepper, ginger, garlic and half the oil in a bowl. Rub fish, including cavity, with spice mixture. Cut lemon in half. Cut 1 half into wedges and set aside. Cut remaining half into thin slices. Place slices in fish cavity.
3
Place fish on prepared tray and cover loosely with baking paper. Bake for 25 minutes or until the flesh flakes easily when tested with a fork.
4
Meanwhile, place couscous in a medium heatproof bowl. Add ¾ cup (185ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
5
Add juice, carrot, shallots and spinach to couscous and toss to combine. Serve fish with couscous salad, extra shallots and reserved lemon wedges.
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