Detailed step-by-step description of how to cook the dish "Snapper with spiced vegetables & almond couscous". Try it by all means
- Preheat oven to 200°C. Divide the tomato, capsicum, onion and thyme among 2 roasting pans. Drizzle with oil and season with salt and pepper. Bake in preheated oven for 30 minutes. Remove from oven. Add the coriander, caraway, paprika and cayenne pepper, and gently toss to combine.
- Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1cm deep, in the thickest part of the fish on both sides. Place the fish on top of the tomato mixture. Cover with foil. Bake in oven, swapping trays halfway through cooking, for 25-30 minutes or until fish flakes easily when tested with a fork in the thickest part.
- Meanwhile, to make the almond couscous, heat the butter in a frying pan over medium heat until foaming. Add almonds and cook, stirring, for 2-3 minutes or until golden. Remove from heat. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Add the almonds and use a fork to separate the grains. Season with salt and pepper.
- Serve the snapper and spiced vegetables immediately with the almond couscous.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set