Whole baked snapper
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Cooking fish on the bone helps keep it tender and juicy. Add some homemade wedges and dinner is done!
Ingredients
Olive oil
1 tbs
Baby potatoes
320 g, cut into thin wedges
Snapper, raw
1400 g, (2x700g fish)
Garlic
3 clove(s), thinly sliced
Lemon(s)
1 medium, halved lengthways, thinly sliced
Tomato(es)
4 medium, roma variety, quartered lengthways
Zucchini
3 medium, halved lengthways, cut into 4cm pieces
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place potatoes in a baking dish. Drizzle with oil and toss to coat. Bake for 25 minutes or until golden and tender.
2
Meanwhile, rinse snapper, inside and out, under cold running water. Pat dry with paper towel. Cut 3 long slashes about 1cm deep in the thickest part of flesh on both sides of snapper. Place on prepared tray. Fill cavities with garlic and half the lemon.
3
Arrange tomatoes, zucchini and remaining lemon around snapper and lightly spray with oil. Bake with potatoes for 20 minutes or until the flesh flakes easily when tested with a fork and vegetables are tender. Serve.
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