Baked Whole Snapper

A delicious, fresh and tangy Mediterranean inspired recipe using a whole fish and lemons.

Ingredients Method
Ingredients
Baked Whole Snapper
750
grams
snapper – whole fish, scaled and gutted
100
grams
softened butter
4
cloves of garlic, crushed
Lemon wedges to serve
Lemon Salt
1
tablespoon
finely grated lemon rind
2
tablespoons
sea salt flakes
Aioli
½
cup
whole egg mayonnaise
2
cloves of garlic, crushed
Method
1.Preheat oven to 200 °C (392 °F).
2.To make the lemon salt, place the lemon rind and salt in a bowl and mix well. Set aside.
3.To make the Aioli, combine mayonnaise and garlic. Set aside.
4.Use a small, sharp knife to make small slits in the fish skin.
5.Combine the utter and garlic and spread ½ tablespoon o the butter mixture in the cavity of the fish.
6.Spread the remaining mixture over the fish.
7.Place on a baking tray lined with non-stick baking paper and bake for 30-35 minutes or until cooked through.
8.Serve with Lemon Salt, Aioli and lemon wedges.