THE GOOD CARBS KITCHEN
BAKED WHOLE SNAPPER WITH MOROCCAN SPICE PASTE
0:15 Prep (+ 30 marinating) • 0:25 Cook • 4 Servings • Main Meal • Easy Entertaining
½ cup firmly packed coriander (cilantro) leaves + extra to garnish
½ cup firmly packed mint leaves + extra to garnish
1 long red chilli seeded and finely chopped
1 garlic clove crushed
1 teaspoon finely grated ginger
1 teaspoon ground cumin
1 tablespoon lemon juice
2 teaspoons olive oil
1 whole snapper (1kg/2lb 4oz), scaled and gutted
1 lemon thinly sliced
Finely chop the herbs, chilli, garlic, ginger and cumin in a food processor. Add the lemon juice, olive oil and 1–2 tablespoons of water or enough to make a smooth paste. Process until smooth.
Cut three deep diagonal slashes through the skin and down to the bone on each side of the snapper. Place in a large non-metallic dish and fill the cavity with the lemon slices. Spread the spice paste over the fish and turn to coat well. Cover and refrigerate for 30 minutes.
Preheat the oven to 220°C (425°F).
Place the fish on a large paper-lined baked tray and bake for 20–25 minutes until the thickest part flakes easily with a fork. Serve garnished with extra coriander and mint leaves.
Tip: You can replace the snapper with 2 x 500g baby snappers. The cooking time will decrease to 15-20 minutes.
Per serve 1185 kJ/285 calories; 52g protein; 7g fat (includes 1.5g saturated fat; saturated : unsaturated fat ratio 0.3); 2g available carbs (includes 1g sugars and 1g starch); 2.2g fibre; 219mg sodium; 1258mg potassium; sodium : potassium ratio 0.2
Chrissy Freer, Book (The Anti-inflammatory Cookbook, Murdoch Books)
0:20 Prep • 0:40 Cook • 4 Servings • Entertaining
2 whole snapper, about 350g (12oz) each
1 lemon, sliced
1 bunch fresh coriander (cilantro), roots, stems and leaves, roughly chopped
1.5kg coarse sea salt
2 egg whites, beaten
2 stalks lemongrass, roughly chopped
Preheat oven to 200°C (400°F).
Clean the snapper and put lemon slices and 1 tablespoon of the chopped coriander in the cavity and season.
Combine the salt, egg whites, lemongrass and remaining chopped coriander in a large bowl.
Spread a layer of the salt mixture in a baking dish and top with snapper. Then completely cover fish with remaining salt mixture. You don’t want to be able to see any fish at all.
Bake in hot oven for 40 minutes. The salt mixture will turn to a hard crust that you can crack with the back of a knife – this is fun to do at the table for guests. Then take out the steaming whole fish, brushing off any excess salt.
Per serve 785kJ/190 calories; 38g protein; 3g fat (includes 1g saturated fat; saturated : unsaturated fat ratio 0.5); 1g available carbs (includes 0.8g sugars and 0.2g starch); 1g fibre; 3027mg sodium; 887mg potassium; sodium : potassium ratio 3.4
Ian Hemphill with recipes by Kate Hemphill, Spice Notes and Recipes.