Snapper with spiced vegetables & almond couscous

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Snapper with spiced vegetables & almond couscous". Try it by all means

Recipe «Snapper with spiced vegetables & almond couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 3 ripe vine-ripened tomatoes, quartered, 2 large red capsicums, halved, deseeded, cut into 1cm-thick slices, 2 large red onions, cut crossways into 1cm-thick slices, 8 fresh thyme sprigs, 60ml olive oil , Salt & freshly ground black pepper, 2 tsp ground coriander, 1 tsp caraway seeds , 1/2 tsp paprika, 1/4 tsp cayenne pepper, 2 large whole snapper, scaled, gutted, 40g butter, 50g slivered almonds, 1 x 500g pkt couscous, 500ml boiling water, Salt & freshly ground black pepper.

Ingredients:

  • 3 ripe vine-ripened tomatoes, quartered 
  • 2 large red capsicums, halved, deseeded, cut into 1cm-thick slices 
  • 2 large red onions, cut crossways into 1cm-thick slices 
  • 8 fresh thyme sprigs 
  • 60ml olive oil 
  • Salt & freshly ground black pepper 
  • 2 tsp ground coriander 
  • 1 tsp caraway seeds 
  • 1/2 tsp paprika 
  • 1/4 tsp cayenne pepper 
  • 2 large whole snapper, scaled, gutted 
  • 40g butter 
  • 50g slivered almonds 
  • 1 x 500g pkt couscous 
  • 500ml boiling water 
  • Salt & freshly ground black pepper 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve the snapper and spiced vegetables immediately with the almond couscous.