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.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Coriander yoghurt sauce
  • 2 tablespoon chopped fresh coriander leaves
  • 1 tablespoon chopped fresh spearmint leaves
  • 1 bird's-eye chilli, seeded, chopped
  • 1 teaspoon finely chopped red onion
  • 1 teaspoon fish sauce
  • 1/3 cup (100g) thick yoghurt
Chermoula-rubbed snapper
  • 4 plate-size whole snapper (or 4 x 160g fish fillets with skin on)
  • 2 tablespoon chermoula spice powder
  • 1 tablespoon olive oil
  • 1 fresh bird's-eye chilli, chopped finely
  • 1 clove garlic, chopped finely
  • 400 gram large spinach leaves (about 2 bunches)
  • 1 tablespoon lemon juice


Chermoula-rubbed snapper with coriander yoghurt sauce
  • 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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