Whole baked snapper

  • 40 mins cooking
  • Serves 6
  • Print


Whole baked snapper
  • 3 1/2 kilogram snapper, cleaned
  • sea salt and freshly ground black pepper
  • 3 clove garlic, finely diced
  • 2 lemons, juice of
  • 2 tablespoon balsamic vinegar
  • 3 tablespoon extra virgin olive oil
  • 80 gram unsalted butter, diced
  • 5 bay leaves
  • 4 large potatoes, sliced thinly
  • 2 medium onions, sliced thinly across their diameter
  • 3 tomatoes, sliced thinly across their diameter
  • 2 cinnamon sticks
  • 1 tablespoon tomato paste


Whole baked snapper
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Score snapper 2-3 times on each side.
  • 3
    Season fish, inside and out, with salt, pepper and garlic. Drizzle all over with lemon juice, balsamic vinegar and olive oil, ensuring some of the juices get inside the cavity and scored flesh. Scatter 20g of butter over the fish and pop 30g inside the cavity with 3 bay leaves.
  • 4
    Drizzle base of a baking dish large enough to hold the fish comfortably with a little olive oil to prevent the potatoes sticking.
  • 5
    Scatter potatoes, onions, tomatoes, cinnamon and remaining bay leaves over base of the dish. Dot tomato paste and remaining butter over the vegetables. Place fish carefully on top.
  • 6
    Cover with foil and bake in preheated oven, 35-40 minutes, or until fish is cooked through. Remove fish to a serving platter and serve vegetables on the side.