Ligurian-style roasted snapper

Recipes / Fish

This Ligurian-style rosated snapper recipe is brought to you by wowfood.guru and Houghton Wine. Pair this dish with Houghton Chardonnay.

Recipe «Ligurian-style roasted snapper» presented in category Recipes / Fish, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg petite potatoes, scrubbed, very thinly sliced, 2 x 1.6kg cleaned whole snappers, scaled, 800g mixed baby tomatoes, 1 medium red onion, thinly sliced, 2 x 225g jars chargrilled capsicums, drained, sliced , 300g jar wild olives, drained, 1 tbsp finely grated lemon rind, 2/3 cup small fresh basil leaves , Lemon wedges, to serve.

Ingredients:

  • 1kg petite potatoes, scrubbed, very thinly sliced 
  • 2 x 1.6kg cleaned whole snappers, scaled 
  • 800g mixed baby tomatoes 
  • 1 medium red onion, thinly sliced 
  • 2 x 225g jars chargrilled capsicums, drained, sliced 
  • 300g jar wild olives, drained 
  • 1 tbsp finely grated lemon rind 
  • 2/3 cup small fresh basil leaves 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir rind and basil into tomato mixture. Serve fish and potatoes with tomato mixture and lemon wedges.
  5. Pair this dish with Houghton Chardonnay.