Friday, 3 April 2015


“The sea hath fish for every man.” - William Camden

In Australia it is a tradition for many to eat fish on Good Friday. Here is a recipe for baked whole red snapper, which we have every now and then.

One 2 kg red snapper, gutted, gills removed, not scaled, washed
3 tablespoons olive oil
Fresh thyme, rosemary
Extra virgin olive oil
Juice of two large lemons
Sea salt and pepper

Preheat the oven to 200ºC. Place a few sprigs of thyme and rosemary in the abdominal cavity of the fish. Rub the fish with 2 tablespoons olive oil and season well with salt and pepper.
Place fish in an oiled oval pan or baking tray.
Bake for about 15 minutes per 2 cm of thickness at the thickest part of the fish. Baste with the pan juices every now and then.
Check to see if the fish is cooked by carefully sliding a paring knife in its back at the thickest part, gently lifting the top filet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw.
Prepare the dressing by beating together equal quantities of lemon juice and extra virgin olive oil seasoned with sea salt.
Take fish from oven and carefully remove the skin (and scales) from both sides using two forks. The two large fillets of the fish should be easily removed from the bones. Serve the fillets with the dressing poured on top.
Accompany with a fresh green seasonal salad and crusty bread.

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