Baked snapper with leek vinaigrette
Drizzle leek vinaigrette over whole baked snapper for a touch of class. It's such a simple flavour boost.
800 g, (buy 1.3kg whole)
1 whole, thinly sliced
2 tbs, (white wine)
1 tbs, finely chopped
400 g, (baby chat)
Green string beans
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking dish with baking paper. Wash fish under cold running water and pat dry with paper towels. Using a sharp knife, cut 3 slashes (8cm long and 1cm deep) on both sides of thickest part of fish. Place fish into prepared baking dish, then cover with foil and bake for 25 minutes or until cooked through.
- Meanwhile, cook sliced leek in a small saucepan of boiling salted water for 1–2 minutes or until softened. Drain, then transfer to a small bowl and set aside to cool for 5 minutes.
- Combine oil, mustard, vinegar and fresh dill in another small bowl. Add cooked leek, stirring well to combine.
- Boil, steam or microwave potatoes and beans separately until tender. Place baked fish onto a serving platter, drizzle over leek vinaigrette and serve immediately with steamed baby potatoes and baby green beans.