This baked whole snapper makes for a majestic dinner meal worthy to be displayed as the centrepiece dish on your dinner table.
Snapper is steam baked cradled on a bed of herbs. Sealed, to lock in all the moisture and flavours you have added the result being a tender, moist and flavoursome seafood dish.
Garlic, olive oil, lemon thyme and lemon complement the bed of herbs giving you a very Mediterranean style bake.
As the fish is cooked in foil and baking paper parcel, you could also barbeque the whole fish this way. You would need to pull down the lid of the barbeque and monitor your cooking process closely.
Yield: 1kg fish
Whole Snapper Baked Mediterranean Style on a bed of herbs
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 45 minutes
Snapper is steam baked cradled on a bed of herbs. Sealed, to lock in all the moisture and flavours the result being a tender, moist and flavoursome seafood dish.
1kg whole snapper or similar, cleaned
2 cloves garlic peeled and minced
1/8 cup pure olive oil
1/2 lemon halved, lemon squeezed
1/2 lemon in slices
1 large bunch dill ( or two smaller ones if they are the supermarket bunches )
2-4 sprigs lemon thyme
1 tablespoon butter
1/2 shallot finely sliced
1/8 cup olive oil
Juice of half a lemon
Preheat oven to 210 degrees Celsius.
Rinse your fish, ensuring there are no loose scales.
Line your large baking tray with foil , large enough to fold over and seal the fish. Add a layer of baking paper also large so that it folds over the fish first before the foil. The baking paper works well to prevent the fish from sticking to the foil.
Make three or four score marks on your fish, being careful not to cut too deep. The score marks help with the cooking process and flavour but also are a good way to mark your serving portions.
Add 2 or 3 slices of lemon inside the fish, along with half your garlic cloves. Rub the fish with lemon juice, garlic and olive oil.
Try to get some of the garlic inside the score marks. Season to your liking.
With the tiny amount of butter you have add a small dollop of butter on the score marks. You really don't need much.
The butter will melt, and disperse evenly into the fish taking with it the garlic and dressing.
Place your herbs on the baking dish, drizzle 1/4 cup water on the dill. This water will create the steam. Place your fish over the herbs.
Fold over the baking paper and foil, and press or pinch together to form a parcel. There should be plenty of room inside for the fish.
For every 500g of fish steam for 10-15 minutes - as a guide. The meat will lift off the bone when the fish is ready.
In the last five minutes unseal ( remove the lemons so that they don't burn and grill for five at 180 degree celsius. This is so you give your fish a nice light golden colour. Put the lemons slices back over the fish.
Lift the fish with the baking paper carefully and place on a serving dish as is.
Serving suggestion, serve steamed broccollini, and baked potato slices.
Dressing, beat the lemon, olive oil together tomake what is called lemonolado. Mix through shallots and drizzle over fish.
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