Photo of Moroccan spiced snapper with citrus slaw by WW

Moroccan spiced snapper with citrus slaw

Points® value
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

Moroccan seasoning

3 teaspoon(s)

Root Ginger

3 teaspoon(s), finely grated


2 clove(s), crushed

Olive Oil

½ tablespoon(s)

Carrots, raw

1 medium, shredded


160 g, shredded

Red onion

½ small, very thinly sliced

Coriander, fresh

3 tablespoon(s), 2 tbsp, plus extra leaves to garnish

Freshly squeezed orange juice

2 serving(s)

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

½ tablespoon(s)


  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.