Quick & Easy

Lime and chilli roasted snapper

Just a little lime and chilli will finish off this perfectly roasted snapper. Serve with roasted vegetables or a light salad, depending on your preference.
Lime and chilli roasted snapper


Lime and chilli dressing


1.Preheat oven to 240°C/220°C fan-forced.
2.Rinse fish inside and out under cold water; pat dry with absorbent paper.
3.Divide ginger, garlic, lime leaves and chilli among fish cavities; rub fish all over with oil.
4.Place fish in two oiled shallow baking dishes; roast, uncovered, about 15 minutes or until cooked through.
5.Meanwhile, make chilli lime dressing by placing ingredients in a screw-top jar; shake well.
6.Drizzle fish with dressing, sprinkle with coriander leaves. Serve with steamed asian greens, if you like.

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