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Photo of Moroccan-spiced fish with couscous by WW

Moroccan-spiced fish with couscous

Total Time
45 min
20 min
25 min
The combination of lemon, cumin, paprika, pepper ginger and garlic gives incredible flavour to this whole baked snapper.


Ground cumin

2 tsp

Ground paprika

1 tsp

Ground cayenne pepper

½ tsp

Fresh ginger

1 tbs, finely grated


1 clove(s), crushed

Olive oil

1 tbs

Snapper, raw

1500 g, (whole, cleaned)


½ medium

Dry wholemeal couscous

¾ cup(s), (150g)

Lemon juice

2 tbs


2 medium, coarsely grated

Green shallot(s)

2 individual, thinly sliced

Baby spinach

40 g, coarsely shredded


  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.


SERVING SUGGESTION: Mixed salad leaves. TIP: Get your fishmonger to scale and clean the fish for you.