It's simple to cook this classic at home.
Heat a little olive oil in a deep frying pan.
Wipe one side of the snapper pieces with the 4 Tablespoons chermoula and place into the pan.
Allow to colour for a minute then add the cherry tomatoes, red capsicum, sweet potato, dates, olives, stock and extra chermoula.
Cook out for about 5 minutes or until fish just begins to flake.
Serve into a bowl. Great served with couscous and harissa.
*For the chermoula recipe, click here
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