Stuffed Whole Baked Snapper

For the wow-factor this dish delivers, you’d never expect it to be this easy! Ask for whole fresh snapper at the seafood counter – it comes scaled, gilled, and gutted, so all you have to do is dial up the flavour and pop it in the oven.

Prep:
10 minutes
Cook:
20 minutes
Serves:
4

Ingredients

1 whole fresh snapper - Available at your local Farro seafood counter

1 lemon or orange, sliced

½ cup green olives, pitted and sliced

3 Tbsp capers

3 cloves garlic, thinly sliced

A good handful of fresh herbs, such as dill and parsley

Olive oil

Method

Preheat the oven to 220°C.

Using kitchen scissors, trim off the fins from the sides and along the spine and underside of the fish. Cut a few slashes in each side of the fish.

Transfer onto a baking paper-lined baking dish and season inside of the fish with salt and pepper. Stuff the cavity with the lemon or orange slices, olives, capers, garlic, and herbs, placing some into the slashes on the side of the fish as well.

Rub the outside of the fish with olive oil and season with salt and pepper.

Roast for 20 minutes, or until a knife inserted into the thickest part offers no resistance. Let the fish sit for 5 minutes to rest before serving.

Cook’s Tip: This is excellent drizzled with some flavoured butter, such as the green olive and parsley butter from our  Barbecued Fillet of Beef recipe