Photo of Moroccan spiced snapper with citrus slaw by WW

Moroccan spiced snapper with citrus slaw

SmartPoints® value per serving
Total Time
35 min
25 min
10 min
Cooking a whole fish might seem daunting at first. The key to success is to start small with snapper or sea bream – they cook faster than larger fish, and are easier to handle too


Red Snapper (Red sea bream), raw

1600 g, cleaned

Schwartz Moroccan Seasoning

3 serving(s)

Root Ginger

3 teaspoons, finely grated


2 clove(s), crushed

Olive Oil

½ tablespoons

Carrots, raw

1 medium, shredded


160 g, shredded

Red onion(s)

½ small, very thinly sliced

Coriander, fresh

3 tablespoons, 2 tbsp, plus extra leaves to garnish

Freshly squeezed orange juice

2 tablespoons, level

Lemon Juice, Fresh

2 tablespoons

Olive Oil

½ tablespoons


  1. Preheat a lidded barbecue fitted with a cast iron flatplate to a medium heat, or preheat the oven to 200°C, fan 180°C, gas mark 6. Cut 4 sheets of baking paper and 4 sheets of kitchen foil into equal pieces large enough to wrap each fish.
  2. Using a sharp knife, make 3 shallow cuts across the thickest part of the fish on both sides. Combine the Moroccan seasoning, ginger, garlic and oil in a small bowl. Rub the spice mixture over the fish and into the cuts.
  3. Top each piece of foil with a piece of baking paper, then arrange the fish on each. Fold both layers to make a parcel, pinching the edges to seal.
  4. Put the parcels onto the barbecue plate (or a large baking tray if using the oven), cover with the lid and cook for 5 minutes each side, or until the fish flesh is opaque and flakes easily
  5. To make the slaw, combine the carrot, cabbage, onion and coriander in a large bowl. In a small jug, whisk together the citrus juices and oil, then season and drizzle over the slaw. Toss to coat and serve alongside the barbecued snapper, garnished with the extra coriander.

Start eating better than ever!