Baked Snapper with bay and lemon
Serves 4
I love baking whole fish! It’s something I’ve grown up eating. The bones don’t bother me and you’re rewarded with so much flavour because of them. This is a simple snapper recipe which I actually cooked on the BBQ wrapped in tin foil, but will provide oven instructions here. For a more complete meal, you can also lay the snapper on a bed of thinly sliced potatoes.
Ingredients
1 x 1kg snapper, cleaned and scaled
handful of fresh bay leaves
1 lemon, thickly sliced
Handful of fennel fronds
1 tbsp unsalted butter
4 baby leeks or 6 spring onions
2 tbsp extra virgin olive oil
Sea salt and black pepper
Method
1.
Preheat the oven to 180°C.
Dry the snapper thoroughly inside and out using paper towel.
Fill the cavity with the bay leaves, lemon and fennel and season with salt and pepper. Place the butter inside the cavity too.
2.
Line a roasting tray with baking paper and arrange the leeks or spring onions at the base. Place the fish on top and drizzle with olive oil and season well.
3.
Bake in the preheated oven for 25-30 minutes or until just done.