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It's simple to cook this classic at home.


  • olive oil for cooking

  • 4 pieces 200g snappers

  • 4 tablespoons + 2 tablespoons chermoula*

  • 12 cherry tomatoes in half

  • 2 red capsicums roasted, peeled and sliced in strips

  • 1 large sweet potato peeled, diced and steamed

  • 4 fresh dates peeled and de-seeded

  • 1 small handful black olive

  • 400 ml chicken stock


  • 1.

    Heat a little olive oil in a deep frying pan.

  • 2.

    Wipe one side of the snapper pieces with the 4 Tablespoons chermoula and place into the pan.

  • 3.

    Allow to colour for a minute then add the cherry tomatoes, red capsicum, sweet potato, dates, olives, stock and extra chermoula.

  • 4.

    Cook out for about 5 minutes or until fish just begins to flake.

  • 5.

    Serve into a bowl. Great served with couscous and harissa.


*For the chermoula recipe, click here

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