Whole snapper with pea and herb dressing

Baking a whole snapper is stunningly easy, and makes a delicious centrepiece with a side of baked kumara medallions and pea and herb dressing.
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Whole snapper with pea and herb dressing



1.Preheat oven to 220°C (200° fan-forced). Line two oven trays with baking paper.
2.Toss the kumara in a bowl with 2 tablespoons of the oil; season with salt and pepper. Place kumara on one of the prepared trays; roast kumara for 25 minutes, turning halfway through, or until browned and tender.
3.Meanwhile, rinse the snapper and pat dry with paper towel. Score the flesh with 3 deep cuts in the thickest part on both sides; place on the remaining tray. Rub fish with 1 tablespoon of the oil; season with sea salt and freshly ground black pepper. Roast for 15-20 minutes or until fish flakes with a fork.
4.Meanwhile, heat the remaining oil in a medium frying pan over a medium heat; add the onion and chilli flakes. Cook for 1-2 minutes until softened then add the garlic. Remove from heat when the garlic is just beginning to colour and transfer to a heatproof bowl. Stir in lemon juice.
5.Add the snow peas to the bowl with the onion mixture; toss to coat in the dressing.
6.Transfer the fish to a large platter and arrange the peas, herbs and chilli over the top. Serve with kumara.

Not suitable to freeze or microwave. Ask your fishmonger to gut and scale the fish for you.


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