Baked whole snapper with rosemary potatoes


Baked whole snapper with rosemary potatoes

You can order a whole fresh snapper from your local seafood outlet/supermarket.  A baby one (around 600 – 700 grams) will feed two people, so scale up from there.  Ask the fishmonger to scale the fish; or you can do it yourself.

A whole snapper
Fresh herbs (dill, parsley, sage)
Lemon slices
Baking potatoes
Olive oil

Cut baking potatoes (eg. Sebago) into 2 – 3 cm dice and toss them in a pan with olive oil and rosemary sprigs. Sprinkle with salt and roast them on 180, turning every 15 minutes, until they are crisp and golden – about an hour.

A couple of hours prior to cooking the snapper, stuff the cavity with slices of lemon, a sprig each of dill, parsley and sage.
To cook the fish – allow 25 – 30 minutes per kilo – make cuts across the shoulder of the fish (the thickest part) to assist in even cooking.
Rub some olive oil and salt all over the fish and place it in a 180 oven for the calculated time. Allow the fish to rest for about 10 minutes before serving.  You can deglaze the pan with stock and serve it as a sauce.

If you have removed the fish head, or have prawn shells etc. place in a pot, cover with water, add a pinch of salt and a few black peppercorns and simmer for about 40 minutes.  Strain.
SERVE: the fish on a platter with slices of lemon and the rosemary potatoes.  Just a salad.

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Posted by on Nov 22 2011. Filed under Meg’s Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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