Baked Whole Snapper Recipe

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Servings: 1

Ingredients

  • 1 whl baby snapper, (about 2-3kg.) Ask the fishmonger to clean and scale the fish
  • 3 x cloves garlic
  • 2 x lemons, 1 cut into quarters, 1 cut into slices for garnish
  • 1/2 c. parsley leaves, 1/2 c. coriander leaves
  • 1/4 c. dry white wine sea salt and grnd pepper to taste
  • 6 x spring onions
  • 2 Tbsp. extra virgin olive oil
  • 300 ml tahini, (sesame seed paste)
  • 2 x cloves garlic, chopped
  • 150 ml lemon juice
  • 75 ml water sea salt and pepper
  • 1 1/2 kg brown onions extra virgin olive oil for frying
  • 150 gm toasted pine nuts/pistachio
  • 1 sprg or possibly coriander or possibly parsley

Directions

  1. Check which all scales have been removed from the fish. Fill the cavity of the fish with some lemon pcs, 2 cloves garlic, 2 halved spring onions and some parsley and coriander sprigs.
  2. Lay a large piece of foil on the bench and brush with a little of the extra virgin olive oil. Oil both sides of the fish and score 3 deep slits into both sides of the fish. Lay the fish on the oiled section of the foil, and scatter around the remaining lemon pcs, spring onions, sliced garlic cloves and herbs. Grind plenty of black pepper over the fish. Pour over the wine. Place another piece of foil over the fish and fold the edges together to create a sealed package.
  3. Place on an oiled baking tray and bake at 170c. for 30 min. Test the fish to see if it is cooked.
  4. If it looks opaque and the fish flakes, it is ready. If not, return to the oven for 5 min more.
  5. To make the tahini sauce, place the tahini in a food processor with the garlic and with the motor running, add in the lemon juice and the some water. Continue processing till the mix is the consistency of thick cream. (you may not need to use all the water) Season with salt and fold in 1 Tbsp. fresh minced parsley. Heat the extra virgin olive oil and fry the onions till they are golden and slightly crisp. Drain well and season with a little salt.
  6. To serve, lay the cooked fish on a serving platter, removing the skin if you like. Spread the tahini over the top then scatter the onions and pine nuts over the fish. Garnish with sprigs of coriander and parsley and the lemon slices.

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