Photo of Whole baked snapper by WW

Whole baked snapper

7
3
2
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
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 potato

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.

Notes

SERVING SUGGESTION: garden salad, drizzled with lemon juice.Ask your fishmonger to clean the fish for you to save time. You can use 4 plate-sized (300–350g each) snappers (cooking time will vary).