This Ligurian-style rosated snapper recipe is brought to you by wowfood.guru and Houghton Wine. Pair this dish with Houghton Chardonnay.
- Preheat oven to 200°C/180°C fan-forced. Place potatoes on two baking paper lined baking trays. Spray with oil. Bake for 45 minutes or until golden and crisp. Transfer to a serving platter. Cover with foil to keep warm. Reduce oven temperature to 180°C/160°C fan-forced.
- 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 each on a lined baking tray.
- Place tomatoes, onion, capsicum and olives in a baking dish. Bake fish and tomato mixture for 35 minutes or until fish is just cooked through and the flesh flakes when tested with a fork. Transfer fish to serving platter with potatoes.
- Stir rind and basil into tomato mixture. Serve fish and potatoes with tomato mixture and lemon wedges.
- Pair this dish with Houghton Chardonnay.
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