Whole Roasted Snapper with Herbs

The perfect recipe for entertaining – light, flavoursome and easy to prepare – and a good introduction to cooking whole fish.

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
Votes: 1
Rating: 2
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Rate this recipe!
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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.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Whole Roasted Snapper with Herbs
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
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.
Recipe Notes

This is the perfect recipe for entertaining – light, flavoursome and easy to prepare – and a good introduction to cooking whole fish.

 

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2 Comments

  1. Lee

    What can you substitite the coriander with?

    1. Lisa Goldberg

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

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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