Just you for dinner - here's a perfect treat!


  • 1 Whole plate size Snapper with 3 incisions cut into the flesh on each side

  • 2 teaspoons chermoula spice powder

  • 3 cups spinach leaves

  • 1 finely chopped Chilli

  • 1 Clove Garlic finely chopped

  • 1 tablespoon Lemon Juice

  • 2 tablespoons Coriander yoghurt sauce see below

  • Coriander Yoghurt Sauce

  • 0.3 cup coriander leaf

  • 2 tablespoons spearmint leaves

  • 1 de-seeded Red chilli

  • 2 teaspoons diced Red Onions

  • 1 teaspoon minced Ginger

  • 2 teaspoons Fish sauce

  • 1 teaspoon strained Lime juice

  • 250 ml thick Plain Yoghurt


  • 1.

    Rub the Chermoula spice over the entire fish.

  • 2.

    Place the fish on a hot BBQ or a frying pan with a tablespoon of olive oil.

  • 3.

    Cook on one side until golden, flip over and cook until golden, place in the oven if needed to finish cooking through on 180 degrees Celsius.

  • 4.

    Take the fish out and put on your plate.

  • 5.

    Toss your chilli and garlic in the pan with and cook for a minute to release the flavour, add in the spinach and cook for a minute and add in the lemon juice.

  • 6.

    Place the spinach next to the fish.

  • 7.

    Top the fish with the yoghurt sauce and serve.

  • Coriander Yoghurt Sauce:

  • 1.

    Chop herbs and chillies.

  • 2.

    Mix all ingredients in a bowl.

  • 3.

    Do not overwork or yoghurt will split and make the sauce too thin.

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