Moroccan spiced snapper with citrus slaw
2
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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 teaspoon(s)
Root Ginger
3 teaspoon(s), finely grated
Garlic
2 clove(s), crushed
Olive Oil
½ tablespoon(s)
Carrots, raw
1 medium, shredded
Cabbage
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)
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.
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