Baked whole snapper

  • 1.5-1.8KG snapper (scaled and gutted)
  • 2 cloves garlic (peeled and thinly sliced)

 

  • 1 sm red chilli (finely chopped)
  • 2 lemons (quartered)
  • 2 limes (quartered)
  • Sea Salt, freshly ground pepper
  • 4 sprigs coriander
  • 500mls (2 cups) white wine
  • 30g (3tbspn) butter (melted)
  • 1 tbspn SAL Lime & Chilli Plash

Preheat oven 200o.

Wash fish inside and out. Pat dry. Make 4 – 5 vertical incisions to the bone on both sides of the fish. Sprinkle garlic & chilli inside cavity and season.

Squeeze juice from 1 lime and 1 lemon into cavity and stuff with rinds, remaining citrus fruits and coriander.

Place in dish, add wine & Plash and marinate for 2 hours turning once.

Remove fish and wrap in aluminium foil brushed with the butter.

Place in large baking tray and bake for 20-30 mins, till cooked through, but sill moist.

 

Serves 4