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Photo of Whole baked snapper with olive and tomato salsa by WW

Whole baked snapper with olive and tomato salsa

1
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
8
Difficulty
Moderate
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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