Baked Moroccan Snapper In A Bag - cooking recipe

Ingredients

Spice Paste
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 tablespoon lemon juice
1 tablespoon honey
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper, fresh ground
Fish
1 1/2 lbs red snapper, whole fish
4 shallots, chopped
1/3 cup Italian parsley, chopped
Couscous
1 1/4 cups boiling water
1 teaspoon salt
2 tablespoons butter
1 1/2 cups couscous
1 medium red pepper, chop fine
1 small Spanish onion, chop fine
10 ounces corn kernels, drained
1/2 cup currants

Preparation

Combine coriander, cumin,lemon juice, honey, oil, salt and pepper in bowl, mix well.
Make 3 diagonal incisions (3-4cm long) on both sides of the fish.
Place a Tbsp of spice paste in fish cavity, coat both sides with remaining spice paste. Place fish in a large oven cooking bag, sprinkle with shallots & parsley.
Seal bag with a tie, prick a few holes just below the tie.
Place fish on baking tray, bake in moderate over (180C)or 375F about 20 mins or until just cooked through.
Serve with couscous.
Couscous:.
Combine water, salt, butter & couscous in heatproof bowl. Cover, stand 10 mins or until water is absorbed.
Stir in remaining red bell pepper, spanish onion,corn, and currants or raisins.