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baked moroccan snapper in a bag

  • 2servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons Ground coriander

  2. 2 teaspoons Ground cumin

  3. 2 teaspoons Cumin seeds

  4. 1 tablespoon Lemon juice

  5. 1 tablespoon Honey

  6. 1 1/2 tablespoon Olive oil

  7. 1 teaspoon Pepper, fresh ground

  8. 28 ounces Snapper, whole fish

  9. 4 xes Shallots, chopped

  10. 1/3 cup Italian parsley, chopped

  11. 1 1/4 cup Boiling water

  12. 1 teaspoon Salt

  13. 2 tablespoons Butter

  14. 1 1/2 cup Couscous

  15. 1 medium Red pepper, chop fine

  16. 1 small Spanish onion, chop fine

  17. 10 ounces Can of corn kernels,drained

  18. 1/2 cup Currants

Instructions Jump to Ingredients ↑

  1. COUSCOUS Combine spices, juice, honey, oil, salt and pepper in bowl, mix well. Cut 3 diagonal incisions (3-4cm long) on both sides of the fish. Place a tb of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley. Seal bag with a tie, pricke a few holes just below the tie. Place fish on baking tray, bake in moderate over (180C) about 20 mins or until just cooked through. serve with couscous. Couscous: Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until wate is absorbed. Stir in remaining ingredients. Adapted from Austalian Women's Weekly May 95 ad by Joell Abbott May 95. Submitted By JOELL ABBOTT On 05-21-95

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