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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300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
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½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
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Large mixing bowl
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Pastry blender or 2 table knives
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Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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