Delicious grilled red snapper fillets are served with fragrant spiced cous cous and vibrant herb sauce.


  • 4-6 red snapper fillets, about 160g each

  • Handful of leaves to garnish

  • For the chermoula

  • Bunch of coriander, leaves only, chopped

  • 1 red chilli, deseeded and chopped

  • 1 tsp chopped garlic

  • 2 tbsp mint leaves

  • 2 pinches of ground cumin

  • 1 tsp ground coriander

  • Pinch of saffron strands

  • 175ml olive oil

  • For the couscous salad

  • 1 red pepper

  • 1 tsp tomato puree

  • 1 tsp red wine vinegar

  • 1 ½ tsp olive oil

  • 150g couscous

  • 250ml chicken stock

  • 3 vine ripened tomatoes, peeled, deseeded and chopped

  • 4 spring onions, deseeded and finely chopped

  • 3 tbsp mint leaves, finely chopped

  • 4 tbsp coriander, finely chopped

  • ¼ cucumber, peeled, deseeded and diced


  • 1.

    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.

  • 2.

    To make the chermoula, place all the ingredients in a food processor and blend to a paste.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 804kj
  • Fat Total 47g
  • Saturated Fat 6g
  • Protein 50g
  • Carbohydrate 46g
  • Sugar 5g
  • Sodium 239mg

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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