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Whole baked snapper with Greek potato salad
Whole baked snapper with Greek potato salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Whip up snapper and Greek potato salad in 20 minutes and entertain guests as it bakes.
Ingredients:
  • 1.5kg whole cleaned snapper
  • 1 red onion, sliced into rounds
  • 2 lemons, sliced
  • 1 garlic clove, thinly sliced
  • 4 sprigs fresh dill, plus extra to serve
  • 4 sprigs fresh oregano, plus extra to serve
  • 82.50 gm dry white wine
  • 18.20 gm extra virgin olive oil
  • Tzatziki, to serve
  • Crusty bread, to serve
  • 1kg chat potatoes
  • 2 Lebanese cucumbers, quartered, chopped
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced into rings
  • 1 large red capsicum, cut into 2cm pieces
  • 250.00 ml kalamata olives
  • 200g fetta, thinly sliced
  • 75.08 gm extra virgin olive oil
  • 62.50 ml red wine vinegar
  • 1 tsp dried oregano
Instructions:
  • Preheat your oven to 200C/180C fan-forced.
  • Dry the fish with a paper towel, then make 5 shallow cuts on each side of the fish's thickest part.
  • Line a baking tray with foil, leaving enough overhang on the sides. Add a sheet of baking paper on top. Arrange onion, half of the lemon slices, garlic, dill, and oregano in the center of the baking paper. Place the fish on top and stuff the cavity with the remaining lemon slices. Drizzle with wine and oil, then season generously with salt and pepper. Fold the baking paper and foil to seal the fish inside, then bake for 50 minutes until cooked through.
  • Prepare the Greek potato salad by boiling the potatoes in a large saucepan filled with cold water until just tender. Drain, cool for 15 minutes, then cut the potatoes into halves or quarters as needed.
  • Combine cucumber, tomato, onion, capsicum, potato, and olives in a large serving bowl, tossing gently to mix. Top the salad with crumbled fetta. In a small jug, whisk together oil, vinegar, and oregano. Season with salt and pepper, then drizzle the dressing over the salad.
  • Elegantly arrange fish, onion, and lemon slices on a serving plate. Sprinkle with fresh dill and oregano. Serve with potato salad, tzatziki, and crusty bread.

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