moroccan snapper fillets mornington naturopath

So quick and easy to prepare. Great quality protein. And so delicious!

Serves 4


  • 4 x 200g snapper fillets
  • 1 tablespoon coconut oil
  • freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 clove garlic, chopped
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped flat leaf parsley
  • juice & finely grated zest of 1 lemon


  1. Preheat oven to 180deg C (350deg F)
  2. Pat fish dry with paper towel. Brush with the oil and season with pepper.
  3. Arrange fish in a single layer in a baking dish.
  4. In a bowl, mix remaining ingredients to a loose paste.
  5. Spread paste evenly over the top of the fish. Seal baking dish with foil.
  6. Bake for 10-15 minutes, or until cooked – when cooked, the flesh will flake away easily when pressed with a fork.
  7. Serve with roasted or steamed vegetables or a salad.