Chermoula Snapper Fillets with Fregola & Salad. A great lent-friendly recipe for Good Friday, try these tasty crisp snapper fillets with this tangy warm fregola salad. Great for Easter day too!
Serves 4
Chermoula (a North African
marinade)
1 cup flat-leaf parsley leaves,
chopped
1 cup coriander leaves,
chopped
1 red onion, peeled
and chopped
2 garlic cloves, chopped
2 tsp ras el haout, a Moroccan
spice blend
½ tsp chilli powder
1 tsp paprika
2 lemons, juiced
2 tbsp olive oil
4 x 200g snapper fillets, skin on
2 cups fregola, a Sardinian
pasta
½ cup currants, soaked in
boiling water
1 cup pomegranate seeds
lemon wedges and zest,
to serve
1 To make chermoula, place parsley, coriander, onion, garlic, ras el haout, chilli powder, paprika, lemon juice, and olive oil in the bowl of a food processor and pulse until marinade is a rough paste. Season with salt and freshly ground black pepper and refrigerate until needed.
2 Place fish fillets in a shallow dish and spoon over half the chermoula. Marinate for 1 hour.
To make fregola salad, cook pasta in salted boiling water until al dente (8-10 minutes).
3 Drain, refresh under cold running water, then drain again until almost dry. Transfer to a large bowl with currants, pomegranate seeds, and remaining chermoula and toss to combine. Refrigerate until ready to serve.
4 Preheat a barbecue or grill pan over high heat. Place snapper skin-side down and cook for 2 minutes; turn and cook for another minute (fish should have crisp skin and be just cooked through). Serve with fregola salad and extra lemon wedges.