Turn Off Main Image
Neil Perry - Fresh And Fast
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
Measurement Conversion Calculator
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.
Notes & Tips
*For the chermoula recipe,