Baked Moroccan snoek with couscous.
Ingredients
Serves 4
- 800 g whole snoek
- 1 tsp harissa paste
- 1 tsp garlic, crushed
- 1 tbs fresh coriander
- 1 tbs fresh parsley
- Freshly ground black pepper
- 1 lemon, cut into wedges
- 1 onion, chopped finely
- 4 courgettes, chopped
- 2 cups couscous
- 8 dried apricots, chopped into small pieces
- 8 sundried tomatoes, chopped into small pieces
- Zest of 1 lemon
Cooking method
Place the snoek on a baking tray with the skin on the outside. Open the fish and spread the harissa paste and crushed garlic inside. Spread over the herbs, season with black pepper and place the lemon wedges on the fi h before placing one half on top of the other like a sandwich. Cover with foil and bake in the oven at 180 °C for 20 minutes.
Fry the onion and courgette in olive oil for about five minutes, or until soft. Cook the couscous according to the packet instructions. When it’s done, fluff it up with a fork, and then mix in the onion, courgettes, apricots, sundried tomatoes and lemon zest. Add a squeeze of lemon juice and season to taste.
Tip:
Harissa is a spicy paste used in North African cooking. It’s available at supermarkets in a small jar, or you can make your own by mixing two teaspoons of chilli paste and two teaspoons of tomato paste with a pinch each of ground cumin seeds, coriander seeds, cayenne pepper and paprika.
