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Photo of Moroccan-spiced snapper with shredded salad by WW

Moroccan-spiced snapper with shredded salad

Total Time
30 min
20 min
10 min
Kohlrabi is a member of the cabbage family with a turnip-like bulb. It has a sweet cabbage flavour with a slight peppery note.


Snapper, raw

1600 g, (4x400g whole fish) cleaned

Moroccan seasoning

1 tbs

Fresh ginger

3 tsp, finely grated


2 clove(s), crushed

Olive oil

1 tbs


1 large, shredded


200 g, shredded

Red onion

½ medium, thinly sliced

Fresh coriander

¼ cup(s), leaves

Freshly squeezed orange juice

2 tbs

Lemon juice

2 tbs


  1. Preheat a hooded barbecue over medium heat (see note). Using a sharp knife, make 3 shallow cuts across thickest part of fish on both sides. Combine Moroccan seasoning, ginger, garlic and half the oil in a small bowl. Rub spice mixture over fish and into cuts. Cut 4 sheets of baking paper and 4 sheets of foil large enough to wrap fish. Top each piece of foil with a piece of baking paper. Place fish on paper and fold both layers to make a parcel, pinching edges to seal.
  2. Place parcels onto barbecue flat plate and cook, with hood down, for 5 minutes each side or until cooked through.
  3. Meanwhile, combine carrot, kohlrabi, onion and coriander in a large bowl. Drizzle with combined juices and remaining oil and toss to combine. Serve salad with fish.


SERVING SUGGESTION: Couscous. TIPS You can use 2 cups (160g) shredded white (savoy) cabbage instead of kohlrabi. If you don’t have a hooded barbecue you can bake the fish in an oven preheated to 200°C or 180°C fan-forced.