Moroccan spiced snapper with citrus slaw
Red Snapper (Red sea bream), raw
1600 g, cleaned
3 teaspoons, finely grated
2 clove(s), crushed
1 medium, shredded
160 g, shredded
½ small, very thinly sliced
3 tablespoons, 2 tbsp, plus extra leaves to garnish
Freshly squeezed orange juice
2 tablespoons, level
Lemon Juice, Fresh
- 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.
- 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.
- 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.
- 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
- 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.