Whole baked snapper
320 g, cut into thin wedges
1400 g, (2x700g fish)
3 clove(s), thinly sliced
1 medium, halved lengthways, thinly sliced
4 medium, roma variety, quartered lengthways
3 medium, halved lengthways, cut into 4cm pieces
2 x 3 second spray(s)
- 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.
- 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.
- 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.