Chermoula Snapper Fillets with Fregola & Salad

Chermoula Snapper Fillets with Fregola & Salad

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


1 cup flat-leaf parsley leaves,


1 cup coriander leaves,


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


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.


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