Best Ever – Baked Snapper.
Best Ever Baked Snapper (Traditional Pacific Style)
Long Hot Summer days require light meals high on taste, fresh seasonal and not to stodgy.
New Zealand has great wild food and great seafood so get into a fish market and make a choice of a healthy looking fish without any slime or nose.Perfect for the early summer barbecue with friends too. We have been all over the Pacific and the fresh seasonal snapper fishery can inspire all of us to create a wonderful seafood feast.
- Whole snapper, scaled, gutted, heads removed
- Minced garlic
- Minced shallots or onion
- Lemon zest
- Rough chopped herbs: basil, coriander, parsley, tarragon etc
- Butter (chopped in pieces)
- Olive oil
- Salt and pepper
Wash and scale your fresh snapper.
Take the snapper and lightly score the skin on both sides.
Now it’s just a case of covering the outside and the cavity of the snapper with all the ingredients. It’s very rustic and just go with your instincts. Be generous with all the ingredients.
Carefully wrap the snapper in plenty of tin foil, place in a roasting dish and cook in a 180 degree oven until done. The size of your snapper will give you a good indication on how long it will take to cook through.
Check after 30 minutes and then in 10 minute intervals, there after.
To serve, open up the foil and maneuver onto a platter. Serve with wedges of lemon, and plenty of good crusty bread with lashings of butter.