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Whole Roasted Snapper with Herbs

Monday Morning Cooking Club: Whole Fish

A superb recipe from Robin Sobel, a wonderful cook and contributor to ‘Monday Morning Cooking Club – The Feast Goes on’.  This is the perfect recipe for entertaining – light, flavoursome and easy to prepare – and a good introduction to cooking whole fish.

Whole Roasted Snapper with Herbs
Servings Prep Time Cook Time Passive Time
6people 15minutes 20minutes 15minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. Blend the coriander (cilantro), onions, garlic, lemon rind and juice, salt, pepper and enough of the olive oil to make a paste.
  3. Drizzle the bottom of the pan with a little olive oil. Cut a few slashes into the fish. Put the butter into the belly of the fish, then cover the outside all over with the paste, pushing it into the slits. Scatter the olives over the fish and roast uncovered for 20 minutes,  then add the parsley and roast for 5 more minutes or until the flesh comes away from the bone. Rest for 15 minutes loosely covered with foil.
  4. Drizzle with olive oil to serve.
  5. Note: If the fish is bigger than 2 kg, we suggest the rule of 10 minutes cooking time for every kg.
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2 Responses to Whole Roasted Snapper with Herbs

  1. Lee June 20, 2015 at 5:55 pm #

    What can you substitite the coriander with?

    • Lisa Goldberg June 20, 2015 at 6:26 pm #

      Hi Lee,
      You could try it with flat leaf parsley instead of the coriander.
      Cheers
      Lisa

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