Delicious grilled red snapper fillets are served with fragrant spiced cous cous and vibrant herb sauce.
Preheat the oven to 200°C/ Gas 6. Place the red pepper on a baking tray and bake for 20 minutes. Transfer to a bowl, cover the bowl tightly with cling film and leave until cool enough to handle. Peel away the skin, then halve, deseed and chop finely. Set aside.
To make the chermoula, place all the ingredients in a food processor and blend to a paste.
For the salad, mix the tomato puree, wine vinegar and olive oil together in a large bowl and stir in the couscous along with some seasoning. Bring the stock to the boil and pour over the couscous. Cover with cling film and leave to stand for 15 minutes. Now fluff up the couscous with a fork, add the rest of the ingredients and toss to mix.
Check over the red snapper fillets for pin bones, while you heat up a griddle pan. Oil the fish fillets, and then season with salt and pepper. Place the fillets, skin side down, on the griddle pan and cook for about 3 minutes. Carefully turn the fillets over, then drizzle over a little of the charmoula. Cook for a further 1 minute.
Pile the couscous salad on to warmed plates and top with red snapper. Squeeze some lemon juice over the fish and drizzle plenty of charmoula around. Serve at once.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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