Herb-Infused Moroccan Roasted Red Snapper
Experience the flavors of Morocco with this Herb-Infused Moroccan Roasted Red Snapper. This vibrant one-dish meal highlights the bright notes of cumin and garlic, complemented by fresh parsley and tangy lemon juice. The combination of freshly roasted vegetables like carrots, new potatoes, and tomatoes creates a beautiful presentation while enhancing the fish's taste. Perfect for a family gathering or special occasion, this dish showcases Moroccan culinary traditions while being easy to prepare. Allow the fish to marinate to absorb all the spices fully, leading to an indulgent dining experience full of warmth and comfort.
6
Servings
467
Calories
14
Ingredients
Ingredients
toasted cumin seeds
3 tablespoons (toasted)
peeled crushed garlic cloves
12 cloves (peeled and crushed)
chopped fresh parsley
1 bunch (chopped)
salt
3 teaspoons (to taste)
lemons
3 (juiced)
cleaned scaled red snapper
2 (3 lb each) (cleaned and scaled)
sliced peeled carrots
3 (sliced)
sliced new potatoes
12 (sliced)
sliced tomatoes
4 (sliced)
sliced seeded stemmed green bell pepper
1 (sliced)
sliced lemon
1 (sliced)
whole mild green chilies (such as anaheims)
5 (whole)
water
1/2 cup (n/a)
extra virgin olive oil
1/2 cup (n/a)
Instructions
1
Begin by grinding the toasted cumin seeds, garlic cloves, chopped parsley, and salt together using a mortar and pestle until you achieve a fine paste.
2
Transfer the mixture to a small bowl, then add the lemon juice and mix well until combined.
3
Place the cleaned and scaled red snappers in a large, shallow baking pan, ensuring they are snug but not overcrowded. Rub the spice mixture all over the fish, making sure to coat the inside of the cavity as well.
4
Cover the pan with plastic wrap and refrigerate for at least 30 minutes to allow the fish to marinate and absorb the flavors.
5
Preheat your oven to 500°F (260°C) while the fish marinates.
6
After marinating, remove the fish from the refrigerator. Layer the sliced carrots, new potatoes, tomatoes, and green bell pepper around the fish in the baking pan.
7
Garnish the fish with the sliced lemon and scatter the whole mild green chilies over the vegetables.
8
Drizzle the water and extra virgin olive oil evenly over the fish and vegetables, ensuring everything is well coated.
9
Bake the dish in the preheated oven for about 30 minutes, basting the fish and vegetables often with the juices from the pan.
10
The fish is ready when it is cooked through and flakes easily with a fork. Serve hot and enjoy!
Nutrition Information
32g
Fat
18g
Carbs
32g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Moroccan Roasted Red Snapper?
It is a vibrant one-dish meal featuring red snapper roasted with cumin, garlic, fresh parsley, and various vegetables like carrots and potatoes.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What are the primary spices used in the marinade?
The marinade consists of toasted cumin seeds, garlic, chopped parsley, and salt.
How many garlic cloves are needed for the spice paste?
The recipe calls for 12 peeled and crushed garlic cloves.
Should the cumin seeds be prepared in a specific way?
Yes, the 3 tablespoons of cumin seeds should be toasted before being ground into a paste.
How long should the red snapper marinate?
The fish should be covered and refrigerated for at least 30 minutes to allow the flavors to be absorbed.
What is the recommended oven temperature for roasting?
The oven should be preheated to 500°F (260°C).
What type and size of fish are used?
The recipe uses two cleaned and scaled red snappers, each weighing approximately 3 pounds.
Which vegetables are roasted alongside the fish?
The dish includes sliced carrots, new potatoes, tomatoes, and a green bell pepper.
How do I prepare the spice mixture?
Grind the cumin, garlic, parsley, and salt using a mortar and pestle until a fine paste forms, then mix with lemon juice.
How much lemon juice is used in the marinade?
The recipe uses the juice of 3 lemons.
How many calories are in one serving?
Each serving contains 467 calories.
What is the protein content per serving?
There are 32 grams of protein per serving.
How much fat is in this dish per serving?
One serving contains 32 grams of fat.
How many carbohydrates are in each serving?
There are 18 grams of carbohydrates per serving.
How many new potatoes are required?
The recipe calls for 12 sliced new potatoes.
What type of chilies should be added to the dish?
The recipe suggests using 5 whole mild green chilies, such as Anaheims.
Do I need to add any liquids to the baking pan?
Yes, drizzle 1/2 cup of water and 1/2 cup of extra virgin olive oil over the fish and vegetables before baking.
How long does the fish take to bake?
The dish should bake for approximately 30 minutes.
What is a key step to take while the fish is in the oven?
You should baste the fish and vegetables often with the juices from the pan during the baking process.
How do I know when the red snapper is fully cooked?
The fish is ready when it is cooked through and flakes easily with a fork.
What garnish is used on top of the fish?
One sliced lemon is used to garnish the fish before it goes into the oven.
Are the bell peppers prepared in a specific way?
Yes, one green bell pepper should be sliced, seeded, and stemmed.
How many tomatoes are included?
The recipe requires 4 sliced tomatoes.
How much salt is used in the spice paste?
The recipe calls for 3 teaspoons of salt.
Is this a traditional Moroccan recipe?
Yes, the description notes it showcases Moroccan culinary traditions.
How should the carrots be prepared?
Use 3 carrots that have been peeled and sliced.
What kind of oil is recommended?
Extra virgin olive oil is recommended for this recipe.
How many garlic cloves are used?
12 cloves of garlic are used.
Should the green chilies be chopped?
No, the 5 mild green chilies should be scattered over the vegetables whole.