For fish lovers, the steam oven is the perfect appliance. Even large fish can be steamed in one piece making an impressive but super easy sharing meal.
METHOD
- Prepare fish by making diagonal slices down each side of the fish.
- Tuck Lemon slices and Spring Onion pieces into each slot .
- Sprinkle liberally with Moroccan Seasoning and rub into each side of the fish.
- Place on Solid tray and sprinkle israeli couscous around the fish.
- Place in cold oven and s team at 100C for 18-25 minutes once the oven reaches temperature or until fish is cooked and falls away from the bone when putting a fork in. This timing is for a fairly small fish. Increase time for larger or thicker fish
- Fish juices will form stock that cooks the couscous.
- Serve sprinkled with Parsley
Share:
Ingredients
1 Whole Snapper, cleaned, gutted and scaled. (Instructions are for a 1kg fish- increase cooking time for a larger fish)
1 lemon, sliced into thin rounds
1-2 Spring Onions chopped
Moroccan Seasoning
1 cup Israeli Couscous
Chopped Parsley
