Ingredients
- 2 x 800g whole snapper, cleaned and scaled
- olive oil
- Salt and freshly ground black pepper
- Lemon wedges, to serve
- 30 g butter
- 1 red onion, peeled and finely chopped
- 1 teaspoon finely diced lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 dessertspoon chopped fresh dill
- 50g soft breadcrumbs
- 25g almond meal
- Salt and freshly ground black pepper
- 25ml olive oil
Method
- Preheat the oven to 180c
- Rinse the fish and pat dry with paper towels
- Cut three slashes, each 1 cm deep, into the thickest part of the fish on both sides
- Rub over a little olive oil and season with salt and pepper
- To make the herb stuffing, melt the butter in a frying pan
- Add the onion and cook until it is soft and translucent
- Remove from the heat and transfer to a mixing bowl
- Add the lemon zest, herbs, breadcrumbs and almond meal and season to taste
- Loosely fill the cavities of each fish with the stuffing and close with wooden toothpicks
- Pour the olive oil into a large shallow ovenproof dish and place the fish on top
- Cover with alfoil and bake for 30-45 minutes until the fish is cooked
- Serve the baked fish with any extra stuffing on the side and lemon wedges
Notes
Serving Suggestion Serve with a fresh garden salad or coleslaw.
Serves 4
Preparation time 30 min
Cooking time 45 min
