SNAPPER FILLET WITH MOROCCAN FLAVOURS
COOKBOOK: Neil Perry - The Food I Love
You learn a lot from Neil Perry I must say!
Never knew what chermoula was until now. Chermoula is a marinade used in Moroccan dishes traditionally with fish and seafood. There are a number of versions for this marinade, you can make it as simple in flavour or go all the way and enhance it with extra spices.
Snapper fillets along with this marinade was just delicious!
Hope you enjoy
4 pieces of snapper fillets
juice of one lemon
2 large tablespoons of honey
1 small red onion, chopped roughly
1 clove of garlic
1 handful of parsley
teaspoon chilli flakes (optional)
1 tablespoon ground cumin
1 tablespoon ground turmeric
150ml olive oil
2 shallots, sliced thinly
1 lemon, sliced thinly
Place all ingredients in a processor and process until smooth in texture.
Place the snapper in a deep bowl and add the marinade. mix well until all the snapper fillets have been well coated.
Allow it to marinade for approx an hour in the fridge.
Remove from fridge, place each fillet in a row in an oven casserole dish. Brush any extra marinade on the fillets. Cook approx 20mins in moderate oven or until fish is cooked through. The time will vary depending on the thickness of each of the portions.
Fry shallots lightly in a tablespoon of olive oil.
Remove snapper from oven, spread the shallots over it.
Serve with slices of lemon, couscous and broccolini, or just a green salad.