Baked snapper with chermoula recipe
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Baked snapper with chermoula recipe. Enjoy the Arabic cuisine and learn how to make Baked snapper with chermoula.
Out of Africa chef Hassan M’Souli reveals how to prepare the classic Moroccan dishes of chermoula and tomato salsa. He uses them both in a colourful and flavour-packed baked snapper dish.
Serves 4-6
Preparation 30min
Cooking 30min
Skill level Easy
By
Hassan M'souli
Ingredients
1½-2 kg (3-4 lb) whole snapper, cleaned and scaled
1 cup chermoula marinade
2 sticks celery, sliced on a long angle
2 small ripe tomatoes, sliced
1 small red onion, peeled and sliced into rings
1 green capsicum (bell pepper), seeded and sliced into rings
¼ preserved lemon, sliced finely
12 green olives
tomato salsa and harissa, to serve
Chermoula
1 tbsp dried crushed chilli
1 tbsp sweet paprika
1 tbsp ground cumin
1 tsp finely chopped ginger
½ tsp saffron threads
2 onions, finely diced
2 garlic cloves, chopped
2 fresh bay leaves
2 tbsp chopped flat-leaf parsley
2 tbsp chopped coriander (cilantro)
½ preserved lemon, thinly sliced
125 ml (½ cup) olive oil
½ lemon, juiced
Tomato salsa
4 ripe tomatoes, blanched, seeded, diced
1 Lebanese cucumber, seeded, diced
½ red onion, diced
1 garlic clove, crushed
2 tbsp chopped coriander (cilantro)
1 tbsp olive oil
2 tsp lemon juice
1 tsp ground cumin
salt and freshly ground black pepper, to taste
Harissa
500 g (1 lb) small hot red chillies, stalks removed (or use long red chillies for a less fiery result)
2 large red capsicums (bell peppers), roasted, peeled
1 preserved lemon
3 garlic cloves
⅓ bunch coriander (cilantro), finely chopped
2 tbsp ground cumin
1 tsp salt
olive oil, to cover
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Marinating time 1 hour
To make the chermoula, combine all the ingredients thoroughly, then stand for 30 minutes to allow the flavours to develop. Serve alongside or stirred through beef, chicken or seafood dishes. This recipe will make 3 cups. The chermoula can be stored in the refrigerator for up to 7 days.
To make the tomato salsa, combine all the ingredients in a bowl. Season with salt and pepper.
To make the harissa, mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor. Mix with the coriander (cilantro), cumin and salt until well combined. Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.
To prepare the fish, score 3 or 4 diagonal cuts into the thickest part of the fish. Rub two-thirds of the chermoula marinade all over the fish, inside and out. Cover and marinate at room temperature for 1 hour.
Preheat oven to 230°C (450°F/Gas 8). Place sliced celery into the bottom of a large baking tray (or tajine). Lay the fish on the celery, and arrange the tomatoes, onion, capsicum (bell pepper), preserved lemon and olives on top.
Spoon the remaining chermoula marinade over the fish, cover tightly with foil and bake for 15 minutes.
Reduce the heat to 150°C (300°F/Gas 2), remove foil and bake for a further 15-20 minutes, or until fish is just cooked.
Serve the fish with the tomato salsa and harissa on the side.
Source sbs.com.au
Photography by Alan Benson. Styling by Michelle Noerianto.
More Arabic Food Recipes:
Chicken and Mushrooms with Couscous
Fish and couscous parcels
Couscous tabouli and beef salad
Shawarma Lamb with Couscous Salad
Chicken and pumpkin tagine
Chickpea tagine
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