• 4 red capsicums
  • 6 long red chillies
  • cooking oil spray
  • 2 red onions
  • 10 cloves garlic
  • 1 Tbsp extra virgin olive oil
  • finely grated zest and juice of 2 lemons
  • 2 Tbsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground sumac
  • 1 tsp ground cinnamon
  • 1½ cups walnuts, lightly toasted
  • 2 Tbsp pomegranate molasses
  • sea salt flakes and freshly-ground black pepper
  • 4 x 200g snapper fillets
  • 1 Tbsp za-atar
  • parsley salad and flatbread, to serve


  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 4
  • Harmony Day


Step 1

1 Preheat oven to 220°C. Sprinkle the capsicums and chillies with cooking oil spray, then arrange on a roasting tray and bake for 20 minutes, until the skins are lightly blackened. Transfer to a bowl, cover with cling film, then set aside for 20 minutes to cool. Pull the skin away, then de-seed.

Step 2

2 Sauté the onions and garlic in olive oil in a pan set over a moderate heat for 5 minutes until softened. Transfer to a food processor with the capsicums, chillies, zest, juice, spices, walnuts and pomegranate molasses. Purée until a rough paste forms. Season with salt and pepper.

Step 3

3 Season the fish with salt and pepper, arrange on a lined oven tray and bake for 9 minutes. Serve with the flatbread, parsley salad and muhammara sauce.