Name: Chermoula-rubbed snapper with coriander yoghurt sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Coriander yoghurt sauce; 2 tablespoon chopped fresh coriander leaves; 1 tablespoon chopped fresh spearmint leaves; 1 bird's-eye chilli, seeded, chopped; 1 teaspoon finely chopped red onion; 1 teaspoon fish sauce; 1/3 cup (100g) thick yoghurt; Chermoula-rubbed snapper; 4 plate-size whole snapper (or 4 x 160g fish fillets with skin on); 2 tablespoon chermoula spice powder; 1 tablespoon olive oil; 1 fresh bird's-eye chilli, chopped finely; 1 clove garlic, chopped finely; 400 gram large spinach leaves (about 2 bunches); 1 tablespoon lemon juice

Chermoula-rubbed snapper with coriander yoghurt sauce

Add a spicy Moroccan kick to your seafood dish with this chermoula infused snapper recipe, served with a thick, minty yoghurt sauce.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

Coriander yoghurt sauce

2 tablespoon chopped fresh coriander leaves

1 tablespoon chopped fresh spearmint leaves

1 bird’s-eye chilli, seeded, chopped

1 teaspoon finely chopped red onion

1 teaspoon fish sauce

1/3 cup (100g) thick yoghurt

Chermoula-rubbed snapper

4 plate-size whole snapper (or 4 x 160g fish fillets with skin on)

2 tablespoon chermoula spice powder

1 tablespoon olive oil

1 fresh bird’s-eye chilli, chopped finely

1 clove garlic, chopped finely

400 gram large spinach leaves (about 2 bunches)

1 tablespoon lemon juice

Method

1.Preheat the oven to 180°C (160°C fan-forced).

2.To make coriander yoghurt sauce, combine all ingredients in a bowl without over-mixing, or yoghurt will separate and make the sauce too thin.

3.Cut three incisions into the thickest part of the fish on each side of the fish. Rub the chermoula over the fish, then shake off excess.

4.Heat a non-stick frying pan. Brush fish with oil, place the fish in a pan (in batches if necessary).

5.Cook fish on one side until golden, flip over and cook until golden on second side. Transfer the fish to an oven for about 5 minutes, depending on the thickness of fish. Check in the incisions in the flesh and if white to the bone, then it’s cooked. Cover to keep warm.

6.Toss chilli and garlic in the same pan with a touch more oil and cook for a minute to release the flavor. Add the spinach and cook until just wilted; stir in lemon juice.

7.Place the fish on a serving plate, place spinach mixture next to the fish, then top with coriander yoghurt sauce.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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