RECIPES
Snapper steamed in bag
25 minutes
Preparation Time
10 minutes
Cooking Time
6 serves
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INGREDIENTS

6 x 180g snapper fillets, skin removed

1 cup chermoula

Chermoula

1 red onion, roughly chopped

1 tbs ground cumin

1 tbs ground coriander

1 lemon, juiced

1 bunch fresh coriander, leaves and stalks

1 bunch parsley, leaves and stalks

4 cloves of garlic

1 tbs sweet paprika

1 tbs turmeric

1½ tbs ras el hanout spice mix

1½ tbs ground chilli

1 heaped tsp sea salt flakes

185ml extra virgin olive oil

METHOD

Snapper

1. Place each fillet on a sheet of baking paper measuring approximately 40cm x 35cm.
2. Place fillet on the bottom half of the paper leaving enough room to fold over and form a parcel. Place 2 tablespoons of chermoula sauce over each fillet. Bring the top half of baking paper down over the fillet. Fold in the side edges, and then fold in the bottom edge to form a parcel.
3. Place parcel on the bottom half of a similar sized piece of foil (shiny side in) and fold as per baking paper. You should now have a parcel that looks like a puffed pillow.
4. Place parcel in a perforated steam container and steam at 90°C for 10 minutes.

Chermoula

1. Place all ingredients for the chermoula into a blender, blend until pureed.

To serve

1. Place the opened parcel on a dinner plate and garnish with coriander sprigs and serve in the pouch with a plate of zucchini tartines.

Notes

  • This dish can be prepared with any fish. Snapper, John Dory and bream will generally have similar temperature and cooking times as they are of similar thickness. Different types of fish may take a little less or more time to cook, so it can be trial and error, however the method “en papillotte” is something that actually makes cooking easier!
  • Prepare before you go to work in the morning and keep in the refrigerator until you are ready to serve.

APPLIANCE / FUNCTION

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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