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  • The Australian Women’s Weekly Food

    Dinner feast from the Middle East

    Apr 03, 2022 4 minutes

    Baked whole snapper with lemony tahini

    PREP + COOK TIME 45 MINUTES SERVES 4

    250g microwave brown and wild rice
    ¼ cup (40g) dried currants
    ½ cup finely chopped fresh flat-leaf
    parsley, plus extra leaves to serve
    1 clove garlic, crushed
    2 teaspoons finely grated lemon rind
    2 tablespoons extra virgin olive oil
    ½ cup (125ml) lemon juice
    2 whole snapper (2.4kg), cleaned
    1½ tablespoons ras el hanout
    ½ cup (140g) tahini lemon wedges, to serve

    1 Preheat oven to 200°C/180°C fan. Line two large baking trays with baking paper.

    2 Heat rice according to packet directions.

    Place rice in a medium bowl with currants, ⅓ cup of the parsley, the garlic, lemon rind, 1 tablespoon oil and

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