Baked moroccan snapper in a bag

Yield: 2 servings

Measure Ingredient
2 teaspoons Ground coriander
2 teaspoons Ground cumin
2 teaspoons Cumin seeds
1 tablespoon Lemon juice
1 tablespoon Honey
1½ tablespoon Olive oil
1 teaspoon Salt
1 teaspoon Pepper, fresh ground
28 ounces Snapper, whole fish
4 xes Shallots, chopped
⅓ cup Italian parsley, chopped
1¼ cup Boiling water
1 teaspoon Salt
2 tablespoons Butter
1½ cup Couscous
1 medium Red pepper, chop fine
1 small Spanish onion, chop fine
10 ounces Can of corn kernels,drained
½ cup Currants


Combine spices, juice, honey, oil, salt and pepper in bowl, mix well.

Cut 3 diagonal incisions (3-4cm long) on both sides of the fish.

Place a tb of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley. Seal bag with a tie, pricke a few holes just below the tie. Place fish on baking tray, bake in moderate over (180C) about 20 mins or until just cooked through. serve with couscous.

Couscous: Combine water, salt, butter & couscous in heatproof bowl.

Cover, stand 10 mins or until wate is absorbed. Stir in remaining ingredients. Adapted from Austalian Women's Weekly May 95 ad by Joell Abbott May 95. Submitted By JOELL ABBOTT On 05-21-95

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