Chermoula Snapper Fillets with Fregola Salad uses tasty crisp snapper fillets with this tangy warm fregola salad.
Serves 4
Ingredients:
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
Chermoula (a North African Sauce)
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
Method:
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.
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). 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.
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.
