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Mediterranean snapper tray bake recipe
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Impress guests with a stunning whole fish tray bake featuring juicy truss tomatoes and crispy potatoes.
Ingredients:
  • 400g cherry truss tomatoes
  • 165.00 gm dry white wine
  • 42.00 gm lemon juice
  • 2.50 gm sweet paprika
  • 150.15 gm extra virgin olive oil
  • 1kg red-skinned potatoes, cut into 1cm slices
  • 165.00 ml fresh oregano leaves, plus extra to serve
  • 165.00 ml fresh dill sprigs, plus extra to serve
  • 2 tsp finely grated lemon rind
  • 1 tsp caraway seeds
  • 1.5kg whole cleaned snapper
  • 82.50 ml kalamata olives
  • 40.00 ml drained capers, rinsed
Instructions:
  • Preheat your oven to 200C/180C fan-forced, and generously grease a large baking tray with sides.
  • Separate half of the vine tomatoes and gently crush them in a spacious bowl. Mix in wine, lemon juice, garlic, coriander, paprika, 1 tablespoon of oil, salt, and pepper. Add the potato and toss to coat well. Spread the mixture on a baking tray and bake for 30 minutes.
  • At the same time, combine oregano, dill, lemon rind, caraway seeds, and remaining oil in a small food processor. Season with salt and pepper, then pulse until finely chopped. Slash each side of the fish four times. Rub the dill mixture inside the cavity and cuts of the fish. Then, lay the fish on the bed of potatoes. Bake for 15 minutes.
  • Dice the remaining tomatoes and combine with olives and capers on a tray. Bake for an additional 15 minutes, or until the fish is fully cooked. Garnish with extra herbs and serve alongside lemon wedges.

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