Photo of Moroccan spiced snapper with citrus slaw by WW

Moroccan spiced snapper with citrus slaw

6
2
2
SmartPoints® value per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Moderate
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

Ingredients

Red Snapper (Red sea bream), raw

1600 g, cleaned

Moroccan Seasoning

3 teaspoons

Root Ginger

3 teaspoons, finely grated

Garlic

2 clove(s), crushed

Olive Oil

½ tablespoons

Carrots, raw

1 medium, shredded

Cabbage

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

Instructions

  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.