Moroccan-spiced snapper with shredded salad

Instructions

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.