Quick & Easy

Chermoula-rubbed snapper with coriander yoghurt sauce

Add a spicy Moroccan kick to your seafood dish with this chermoula infused snapper recipe, served with a thick, minty yoghurt sauce.
Chermoula-Rubbed Snapper with Coriander Yoghurt SauceAustralian Women's Weekly


Coriander yoghurt sauce
Chermoula-rubbed snapper


1.Preheat the oven to 180°C (160°C fan-forced).
2.To make coriander yoghurt sauce, combine all ingredients in a bowl without over-mixing, or yoghurt will separate and make the sauce too thin.
3.Cut three incisions into the thickest part of the fish on each side of the fish. Rub the chermoula over the fish, then shake off excess.
4.Heat a non-stick frying pan. Brush fish with oil, place the fish in a pan (in batches if necessary).
5.Cook fish on one side until golden, flip over and cook until golden on second side. Transfer the fish to an oven for about 5 minutes, depending on the thickness of fish. Check in the incisions in the flesh and if white to the bone, then it’s cooked. Cover to keep warm.
6.Toss chilli and garlic in the same pan with a touch more oil and cook for a minute to release the flavor. Add the spinach and cook until just wilted; stir in lemon juice.
7.Place the fish on a serving plate, place spinach mixture next to the fish, then top with coriander yoghurt sauce.

Not suitable to freeze or microwave.


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