Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Chermoula Snapper Fillets with Fregola & Salad

Chermoula Snapper Fillets with Fregola Salad recipe, brought to you by MiNDFOOD.

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney