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Snapper with spiced vegetables & almond couscous
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 3 ripe vine-ripened tomatoes, quartered
  • 2 large (about 200g each) red capsicums, halved, deseeded, cut into 1cm-thick slices
  • 2 large (about 200g each) red onions, cut crossways into 1cm-thick slices
  • 8 fresh thyme sprigs
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
  • 2 tsp ground coriander
  • 1 tsp caraway seeds
  • 1.25 gm paprika
  • 1/4 tsp cayenne pepper
  • 2 large (about 1kg each) whole snapper, scaled, gutted
  • 40g butter
  • 50g (1/3 cup) slivered almonds
  • 1 x 500g pkt couscous
  • 500ml (2 cups) boiling water
Instructions:
  • Preheat the oven to 200°C. Spread the tomato, capsicum, onion, and thyme evenly on 2 roasting pans. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes. Remove from oven and mix in the coriander, caraway, paprika, and cayenne pepper, gently combining everything.
  • Rinse fish under cold water, then gently dry inside and out with paper towels. Make 3 deep slashes on both sides of the fish using a sharp knife. Position the fish on the tomato mixture and cover with foil. Bake in the oven for 25-30 minutes, swapping trays halfway, until fish flakes easily with a fork.
  • For the almond couscous, melt the butter in a pan until it foams on medium heat. Add almonds and cook, stirring, until golden, about 2-3 minutes. Then, remove from heat. Pour boiling water over couscous in a bowl while stirring with a fork. Cover and let sit for 5 minutes until liquid is absorbed. Mix in the almonds and fluff with a fork. Season with salt and pepper to taste.
  • Plate the snapper and spiced vegetables quickly alongside the almond couscous.

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