Snapper in ginger marinade


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About this recipe: Whole baby snapper marinates in a warming Indian-style spice paste made from cumin, coriander, turmeric, chilli, ginger, garlic, and fresh coriander before being baked.

Janet Mitchell

Serves: 4 

  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons coriander seeds, toasted
  • 1 bunch fresh coriander, roughly chopped
  • 1 red chilli, seeded
  • 4 cloves garlic, crushed
  • 2-cm piece fresh ginger, peeled
  • 3 tablespoons lemon juice
  • 1 tablespoon ground paprika
  • 1 teaspoon ground turmeric
  • 1/4 cup olive oil
  • 4 baby snapper (about 400 g each), cleaned
  • 1 lemon, cut into 8 wedges
  • Spring onions curls (optional)

Prep:15min  ›  Cook:15min  ›  Extra time:1hr  ›  Ready in:1hr30min 

  1. Combine the cumin seeds, coriander seeds, fresh coriander, chilli, garlic, ginger, lemon juice, paprika, turmeric and oil in a food processor. Process to a paste.
  2. Score both sides of each fish diagonally with a small kitchen knife and rub the paste in well. Put aside to marinate for 1 hour.
  3. Preheat the oven to 180°C. Spray a large baking dish with cooking spray. Place the fish in one layer in the dish and bake for 15 to 20 minutes or until the flesh is opaque.
  4. Serve garnished with lemon wedges and the spring onion curls, if using.

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