Baked whole snapper
Ingredients:
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
Method:
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.
