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Moroccan-spiced fish with couscous
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate whole fish with vibrant Moroccan spices.
Ingredients:
  • 5.00 gm ground cumin
  • 2.50 gm ground paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp finely grated fresh ginger
  • 1 tablespooon olive oil
  • 1.5kg whole snapper, cleaned
  • 1 lemon
  • 150g wholemeal couscous
  • 42.00 gm lemon juice
  • 2 carrots, coarsely grated
  • 2 green shallots, thinly sliced, plus extra to garnish
  • 40g baby spinach leaves, coarsely shredded
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a large baking tray with baking paper.
  • In a bowl, mix cumin, paprika, pepper, ginger, garlic, and half of the oil. Rub fish all over, inside and out, with the spice mixture. Cut one lemon in half, set one half aside as wedges, and thinly slice the remaining half. Place the slices inside the fish cavity.
  • Lay the fish on the tray lined with baking paper, covering it loosely. Bake for 25 minutes, or until the flesh flakes easily with a fork test.
  • Place couscous in a bowl, pour ¾ cup (185ml) boiling water over it, and stir gently. Cover and let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains before serving.
  • Combine the juice, carrot, shallots, and spinach with the couscous, then toss everything together. Serve the fish with the couscous salad, extra shallots, and reserved lemon wedges.

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