Ingredients

• 1 cupcoriander leaves
• 1long red chilli
• 1 teaspoonsalt
• ½ small red onion
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• ½ teaspoonground cinnamon
• ½ teaspoonallspice
• 1 teaspoonminced garlic
• 2 tablespoonslemon juice
• ½ cupcouscous
• 4 tablespoonsolive oil
• 1lemon, halved, thinly sliced
• 1 mediumsized snapper, scaled and gutted

• ¼ cupolive oil
• 1 ½ cupsfinely chopped brown onions
• 1 teaspoonground cinnamon
• ½ teaspoonallspice
• 1 teaspoonsalt
• ½ teaspoonpepper
• 1 ½ cupslong grain rice, soaked in cold water for 30 minutes
• 2 cupshot water

• 1 tablespoonfinely chopped red onion
• 1 tablespoonminced garlic
• 1x400gcan diced tomatoes
• 1 teaspoonground cumin
• 1 teaspoonsalt
• ¼ cupvinegar

• ½ cupshelled pistachios
• 2 tablespoonspine nuts
• 2 tablespoonsalmonds
• 1 tablespooncumin seeds, toasted
• 1 tablespooncoriander seeds, toasted
• 1 teaspoonsalt
• 1 tablespoonolive oil

• 1x150gfillet Kingfish, skin on
• 1 teaspoonsalt

• 1 tablespoonolive oil
• 1 tablespoonfinely chopped red onion
• 1 tablespoonminced garlic
• 1 tablespoonground cumin
• 1 tablespoonground coriander
• 1 tablespoonground allspice
• 1 tablespoonground coriander
• 1 tablespoonmild paprika
• 1 tablespoonground turmeric
• 1long red chilli, chopped
• 1red capsicum, skin charred and removed, deseeded
• 2 ½ x 400gcans whole tomatoes

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Method

Preparation: 40 minutes
Cooking: 1 hour 40 minutes

Stuffed Middle Eastern snapper

1. Preheat oven to 190°C.

2. For snapper, place coriander, chilli, salt, onion, spices, garlic and lemon juice in a food processor and process until finely chopped. Transfer to a bowl. Stir the couscous and 2 tablespoons of the olive oil. Line a baking tray with baking paper and sprinkle with one teaspoon salt, ground pepper and spoon over remaining two tablespoons olive oil.

3. Dry fish skin with paper towel. Cut 3 slits on each side of the fish and place a thin slice of lemon in each slit. Stuff cavity with the couscous mixture. Coat both sides of fish with seasoned oil on the baking tray. Leave fish on the tray and bake for 20 minutes each side. Allow fish to rest for 10 minutes before serving.

4. For onion rice, heat oil in a heavy based saucepan, add onions and cook until golden brown. Add spices, salt and pepper and stir well. Drain rice well and toss through spiced onions until coated in oil. Pour in hot water, do not stir. Cover with a lid and cook on high for one minute, reduce heat to low and cook for 20 minutes. Turn off heat and allow rice to rest for 10 minutes with lid on. Fluff rice with a fork before serving.

5. For tomato salsa, heat oil in a frying pan and cook onion and garlic until fragrant. Add tomatoes and cook until sauce thickens. Add cumin, salt and vinegar and simmer on low heat for 10 minutes.

6. For dukkah, place nuts, spices and salt in a food processor and process until coarsely chopped. Stir in the oil.

7. To serve, sprinkle fish with dukkah and serve with onion rice and tomato salsa.

Kingfish in Harissa sauce

1. For harissa sauce, heat oil in a large frying pan and cook onions and garlic until fragrant. Add spices, chilli and capsicum. Add tomatoes and simmer for ten minutes until sauce thickens.

2. Heat an oiled frying pan until smoking hot. Season fish with salt. Cook fish skin side down for 3-4 minutes until skin is crisp. Turn over and cook further 2-3 minutes or until cooked to your liking.

3. To serve, spoon sauce on the base of a plate and top with kingfish, skin side up.