Baked Moroccan Snapper in a Bag

May 17, 2023May 17, 20230 1
Baked Moroccan Snapper in a Bag Recipe for a Flavorful Seafood Dish
in Seafood

Prep

25 min

Cook

25 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 tablespoon lemon juice
1 tablespoon honey
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper , fresh ground
1 1/2 lbs red snapper , whole fish
4 shallots , chopped
1/3 cup Italian parsley , chopped
1 1/4 cups boiling water
1 teaspoon salt
2 tablespoons butter
1 1/2 cups couscous
1 medium red pepper , chop fine
1 small Spanish onion , chop fine
10 ounces corn kernels , drained
1/2 cup currants

Nutrision Information

Servings Per Recipe
4-6
Calories
526
Sugar
15g
Fat
23g
Baked Moroccan Snapper in a Bag is a tasty and nutritious way to enjoy red snapper. The fish is coated in a flavorful blend of Moroccan spices like cumin, coriander, and honey and cooked in a packet to seal all the juices and flavors in. The vegetables and couscous around the fish add texture and nutrients to the dish, making it a complete meal. Baked Moroccan Snapper in a Bag is perfect for a fancy dinner party or a romantic night in, impressing your guests with a stunning presentation and exotic flavors. It is a dish that will transport you to the colorful and fragrant markets of Morocco, tantalizing your taste buds with each bite.

Instructions

1.Preheat the oven to 400°F.
2.Mix the ground coriander, ground cumin, cumin seeds, lemon juice, honey, olive oil, salt, and pepper in a bowl.
3.Score the fish in several places and spread the spice mixture all over. Add shallots and parsley in the cavity.
4.Transfer the fish to a large baking dish or a roasting pan. Arrange chopped red peppers, onions, corn kernels, and currants around the fish.
5.Add boiling water, salt, and butter over couscous and mix well. Let it sit for a few minutes to absorb the liquid.
6.Spread the couscous around the fish, reserving some for serving.
7.Make a bundle of the fish in parchment paper or aluminum foil, securing the edges tightly.
8.Bake it in the oven for about 20-25 minutes or until the fish is cooked through.
9.Carefully open the packet, sprinkle reserved couscous on top, and serve hot.

PROS

This recipe is easy to make, and the fish stays moist and flavorful inside the packet.
Cooking fish in a bag also makes clean-up a breeze.

Red snapper is a great source of protein, low in fat, and high in omega-3 fatty acids that may reduce inflammation.

CONS

Whole fish can be intimidating to cook for some people.

The fish needs to be descaled, gutted, and deboned before serving, which can be challenging if you are not familiar with it.

Moroccan spices can be too intense for some people who are not used to the flavors.

HEALTH & BENEFITS

Eating fish, like red snapper, has been associated with lower risks of heart disease, stroke, and certain types of cancer. It is also a good source of vitamins and minerals, such as B12, selenium, and phosphorus.
The couscous provides a serving of whole grains that are high in fiber, protein, and several vitamins and minerals.

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