Baked Whole Snapper
Ingredients:
1 large whole snapper (about 1.5kg)
Juice of 1 lemon or lime
½ cup Olive oil
2 cloves of garlic, sliced
2” piece of ginger sliced
Small bunch of parsley chopped
3 Spring onions, sliced
Method:
Make up the marinade.
Place the fish in a large deep dish and cover with the marinade.
Cover dish with gladwrap.
Baste the fish several times before cooking.
Marinade for at least 2 hours.
Line a large baking dish or tray with a piece of aluminium foil, large enough to enclose the whole fish.
Place the fish with some of the juices from the marinade on the aluminium foil.
Wrap foil edges over the fish and seal.
Bake in a preheated oven at 180oc for about 40 minutes.
Uncover after 25 minutes. If the fish looks dry drizzle some more of the marinade and baste well.
Cooking time depends on the shape of the fish as well as the weight.
After minimum cooking time, test for “rawness” in the thickest part.
The flesh is cooked if it flakes with a fork and loses its translucency.
