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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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
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