Whole Bake Snapper

Serving size: Serves 6
Cuisine type: Greek
Cooking time: Less than 60 minutes
Course: Main

INGREDIENTS

3-4kg snapper, cleaned
sea salt and freshly ground black pepper
3 cloves garlic, finely diced
juice of 1-2 lemons
1-2 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
50g unsalted butter, diced
3 bay leaves
4 large potatoes, sliced thinly
2 medium onions, sliced thinly across their diameter
3 tomatoes, sliced thinly across their diameter
2 cinnamon sticks or 1 teaspoon ground cinnamon
2 bay leaves, extra
1 tablespoon tomato paste
30g diced butter, extra
METHOD

Preheat oven to 200°C/180°C fan-forced.

Score snapper 2-3 times on each side.

Season the fish, both inside and out, with salt, pepper and garlic. Drizzle all over with lemon juice, balsamic vinegar and olive oil, ensuring some of the juices get inside the cavity and scored flesh. Scatter some of the butter over the fish and pop the rest inside the cavity with the bay leaves.

Drizzle the base of a baking dish large enough to hold the fish comfortably with a little olive oil to prevent the potatoes sticking.

Scatter potatoes, onions, tomatoes, cinnamon and extra bay leaves over the base of the dish. Dot the tomato paste and extra butter over the vegetables. Place the fish carefully on top.

Cover with foil and bake in preheated oven 35-40 minutes or until fish is cooked through.

Remove fish to a serving platter and serve vegetables on the side.