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Hunger for the Wild


Baked whole snapper


Whole snapper, scaled, gutted, heads removed
Minced garlic
Minced shallots or onion
Lemon zest
Rough chopped herbs: basil, coriander, parsley, tarragon etc
Butter (chopped in pieces)
Olive oil
Salt and pepper


Take the snapper and lightly score the skin on both sides.

Now it's just a case of covering the outside and the cavity of the snapper with all the ingredients.  It's very rustic and just go with your instincts. Be generous with all the ingredients.

Carefully wrap the snapper in plenty of tin foil, place in a roasting dish and cook in a 180 degree oven until done. The size of your snapper will give you a good indication on how long it will take to cook through. 

Check after 30 minutes and then in 10 minute intervals, there after.

To serve, open up the foil and maneuver onto a platter. Serve with wedges of lemon, and plenty of good crusty bread with lashings of butter.

* Mind the bones, but that's where the extra flavor comes from.