7 September 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Whole Roasted Snapper with Roasted Potatoes
The sun is out, the trees are full of blooms and it’s time to get some fresh recipes in the kitchen and cook up some deliciousness.
Does the thought of cooking seafood, or fish scare you? Well, this recipe is the perfect one to try.
This whole baked snapper recipe is the perfect little pair for entertaining at home and will be sure to wow your guests.
What you’ll need:
2 whole snappers (500-600g each)
400g chat potatoes halved
salt and freshly ground black pepper
3 medium tomatoes, cored and sliced into rounds
2 medium lemons, sliced into rounds
2 cloves garlic, sliced
1/2 bunch rosemary sprigs
1/2 bunch thyme sprigs
1/2 bunch sage leaves
4 or 5 bay leaves
extra virgin olive oil
Preheat oven to 220°C.
Lightly score the skin of the fish; don't cut too deep into the flesh.
Arrange fish and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves.
Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.
Roast fish until the skin is crisp and the flesh is just cooked through about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.