Snapper With Spiced Vegetables & Almond Couscous

By Ross Dobson & Amanda Kelly

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All you have to do is throw all your ingredients of Snapper With Spiced Vegetables & Almond Couscous

  1. 3 ripe vine-ripened tomatoes, quartered
  2. 2 large (about 200g each) red capsicums, halved, deseeded, cut into 1cm-thick slices
  3. 2 large (about 200g each) red onions, cut crossways into 1cm-thick slices
  4. 8 fresh thyme sprigs
  5. 60ml (1/4 cup) olive oil
  6. Salt & freshly ground black pepper
  7. 2 teaspoons ground coriander
  8. 1 teaspoon caraway seeds
  9. 1/2 teaspoon paprika
  10. 1/4 teaspoon cayenne pepper
  11. 2 large (about 1kg each) whole snapper, scaled, gutted
  12. 40g butter
  13. 50g (1/3 cup) slivered almonds
  14. 1 x 500g pkt couscous
  15. 500ml (2 cups) boiling water
  16. Salt & freshly ground black pepper

The instruction how to make Snapper With Spiced Vegetables & Almond Couscous

  1. Preheat oven to 200u00b0C. Divide the tomato, capsicum, onion and thyme among 2 roasting pans. Drizzle with oil and season with salt and pepper. Bake in preheated oven for 30 minutes. Remove from oven. Add the coriander, caraway, paprika and cayenne pepper, and gently toss to combine.
  2. Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1cm deep, in the thickest part of the fish on both sides. Place the fish on top of the tomato mixture. Cover with foil. Bake in oven, swapping trays halfway through cooking, for 25-30 minutes or until fish flakes easily when tested with a fork in the thickest part.
  3. Meanwhile, to make the almond couscous, heat the butter in a frying pan over medium heat until foaming. Add almonds and cook, stirring, for 2-3 minutes or until golden. Remove from heat. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Add the almonds and use a fork to separate the grains. Season with salt and pepper.
  4. Serve the snapper and spiced vegetables immediately with the almond couscous.

Nutritions of Snapper With Spiced Vegetables & Almond Couscous

fatContent: 741.617 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 58 grams protein
sodiumContent:

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