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Ligurian-style roasted snapper
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Try this delicious roasted snapper recipe, perfect with a glass of Houghton Chardonnay. From taste.com.au and Houghton Wine.
Ingredients:
  • 1kg petite (or chat) 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
  • 20.00 ml finely grated lemon rind
  • 165.00 ml small fresh basil leaves
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced). Spread potatoes on two baking trays lined with parchment paper and lightly spray with oil. Bake for 45 minutes until crispy and golden. Keep warm by covering with foil on a serving platter. Lower the oven temperature to 180°C (160°C fan-forced).
  • Rinse the snapper thoroughly, inside and out, under cold running water. Dry it gently with a paper towel. Make 3 deep slashes, about 1cm deep, on both sides of the snapper. Place each snapper on a lined baking tray.
  • In a baking dish, combine tomatoes, onion, capsicum, and olives. Bake the fish and tomato mixture for 35 minutes, or until the fish is tender and easily flakes with a fork. Serve the fish on a platter with potatoes.
  • Incorporate lemon zest and fresh basil into the tomato sauce. Serve the fish and potatoes with the flavorful tomato sauce and lemon wedges.
  • Serve this dish with a glass of Houghton Chardonnay.

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