RED SNAPPER CHERMOULA

Whole fish. While your fishmonger may lure your eyes to buy that big beautiful fish, the preparation may feel intimidating. Here is a perfect solution for buying that fish, and enjoying an easy, and impressive dinner.

First? Ask your fishmonger to scale, and filet the fish, saving the head and the bones for an amazing fish stock you are going to make, and use in another dish, or soup!

I have chosen to use an array of colorful veggies, but you can swap out any of the vegetables for other veggies. I couldn’t help but to use rainbow chard when I realized that from the moment this beautiful vegetable begins to grow, its roots are already a rainbow of color! So cute!!

RainbowChard

If your Chermoula sauce is not already made, and waiting for you in the fridge, take a few minutes to prepare it first. Recipe is in my collection, and takes literally less than 5 minutes to toss all the ingredients into a blender and be ready!

Ingredients

Serves 2

  • Whole Red Snapper or other whole fish – about 2 pounds or more
  • Rainbow Chard – one bundle with stems removed, rough chop both stems, and leaves and set aside
  • Rainbow Carrots – about 6, chopped into ½ inch pieces
  • Tri-Colored Potatoes – about 10 small potatoes cut into quarters
  • Chermoula – 1 cup

Chermoula

Preparation

Preheat oven to 375

In a bowl, mix all of the veggies together.

In a lightly oiled baking dish, lay the fish first. Spread a little Chermoula on all sides of the fish, and place filet pieces back together, giving the appearance of the fish remaining whole.

Add the remaining Chermoula into the bowl of veggies, and toss well, giving a coat of the sauce to as much of the raw veggies as possible.

Spread the veggies around the fish and on top of the fish.

Cover and bake for about 35 to 40 minutes.

F9