An interesting marinade for snapper, this one makes a nice change from plain grilled fish. Shake off excess marinade before cooking to avoid drowning the fish in olive oil.
Recipe courtesy of De Costi Seafoods.
To make the chermoula, combine olive oil with the garlic, spices, lemon juice and coriander and a pinch of sea salt.
Place fillets skin side down in a baking dish and brush chermoula over them, using up all the mixture. Leave to marinate in the fridge for 1-2 hours or overnight.
Place fish on a baking tray lined with foil and place under the grill (broiler) for 7 - 10 minutes or until cooked through.
Serve with lemon wedges and a side salad or green vegies.
Alternatively you can pan fry or bake the fish if desired.
Makes 4 servings
| Prep Time: | 2 hrs |
| Cooking Time: | 10 mins |
| Ready in: | 2 hrs 10 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1522 kj |
| Calories | 364 kcal |
| Fat | 16.2 g |
| Saturated Fat | 3.1 g |
| Total Carbohydrate | 2.3 g |
| Total Protein | 51.6 g |
| Fibre | 0.3 g |
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