Roasted whole fish with Chermoula, a Moroccan salsa of bright flavors and a touch of heat.
Course Sauces u0026amp; Dressing, Seafood
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Calories 300kcal
Ingredients
Whole Red Snapper, or other fish - 2 pounds or more, bone removed
Rainbow chard - 1 bundle
Rainbow carrots - about 6
Tri-colored potatoes - about 10
Olive oil - 1 tbsp
Chermoula - 1 cup
Instructions
Preheat oven to 375
Cut potatoes into quarters. Peel and chop carrots into half inch pieces. Remove stems of the rainbow chard and chop into half inch pieces. Rough chop the chard leaves. Place all the chopped veggies in a bowl.
Prepare a lightly oiled baking dish with a little olive oil. Split the fish into two pieces, top and bottom. Lay the bottom piece of fish onto the baking sheet. Spread a little Chermoula on both sides of the fish. Do the same with the top piece of fish and lay it on top of the bottom piece, making them appear whole.
Add remaining Chermoula and any remaining olive oil to the veggies and toss well. Spread the vegetables around the fish.