Whole baked snapper with olive and tomato salsa
1
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
Ocean-fresh snapper, topped with lemon slices and baked to perfection. Fresh tomatoes add a colourful side
Ingredients
Snapper, raw
1000 g, (2kg purchased)
Lemon(s)
1 medium, thinly sliced
Tomato(es)
200 g, grape, halved
Red onion
1 small, finely chopped
Black olives, drained
½ cup(s), chopped
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Fresh oregano
1 tbs, leaves
Olive oil
2 tsp
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place whole snapper on a piece of lightly oiled foil large enough to completely enclose it. Place lemon slices inside cavity. Using a sharp knife, score skin diagonally in 2cm intervals. Gather corners of foil together above fish. Carefully pour in 1 cup (250ml) water, then season with salt and freshly ground black pepper. Twist foil to enclose fish and place parcel on a baking tray. Bake fish for 50 minutes or until cooked.
2
Meanwhile, to make the salsa, combine grape tomatoes, red onion, olives, parsley and oregano in a medium bowl and season with salt and freshly ground black pepper. Transfer fish to a serving platter, sprinkle over salsa and serve drizzled with olive oil.
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