Chermoula-Rubbed Snapper with Coriander Yoghurt Sauce
Add a spicy Moroccan kick to your seafood dish with this chermoula infused snapper recipe, served with a thick, minty yoghurt sauce.
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Cooking tools:
- Oven
- Stove
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Pastry brush
- Spatula
- Serving platter
Ingredients
- Coriander yoghurt sauce
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon chopped fresh spearmint leaves
- 1 bird's-eye chilli, seeded, chopped
- 1 teaspoon finely chopped red onion
- 1 teaspoon fish sauce
- 1/3 cup (100g) thick yoghurt
- Chermoula-rubbed snapper
- 4 plate-size whole snapper (or 4 x 160g fish fillets with skin on)
- 2 tablespoons chermoula spice powder
- 1 tablespoon olive oil
- 1 fresh bird's-eye chilli, chopped finely
- 1 clove garlic, chopped finely
- 400 grams large spinach leaves (about 2 bunches)
- 1 tablespoon lemon juice
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