This is such a simple and easy dish to make there's no excuse for takeaway. If fish doesn't particularly tickle your fancy, you can use the marinade for pretty much anything. I've done it with fish, chicken, steak and kangaroo before.
Chermoula baked snapper with vietnamese sauce and chermoula flavoured couscous.
1 cup finely chopped coriander 3 finely chopped cloves of garlic 1 finely chopped large red chilli zest of one lemon juice of half a lemon 4 tablespoons of olive oil (or enough to mix everything through)
Marinate the snapper in the fridge for at least 2 hours but it will be much better if you do it overnight.
Bake the fish on some baking paper at 160c for around 10-15 minutes (the time will vary if you're using a different meat).
If you have any leftover marinade (always better to make too much than too little) I usually use it to flavour some couscous. You don't want to waste the yummy bits.