Whole Roasted Snapper – Monica Yates
Mains

Whole Roasted Snapper

BY Monica Yates

This dish might look difficult, but it was actually the first time I’ve ever roasted a whole fish and it wasn’t hard at all! There is quite an art to it but I’ve tried to explain it as best as possible!

Trust me, this looks much more complicated than it looks. All up it took me 25 minutes to prepare and cook this fish and this was my first time ever cooking a whole fish and, I don’t mean to brag butttttt – I nailed it! Once you know how to do this, you’ll be using it as your staple dinner party go-to because it looks so fancy but is actually SO easy and fuss free!!

  • 2 medium size snappers, filleted and scaled
  • 1 organic lemon, thinly sliced in rounds
  • 1/2 bunch of flat leaf parsley, diced
  • 2 red onions cut into thin slices
  • 2 bunches of asparagus, woody ends removed and cut in half
  • 1 cup of peas
  • Olive oil for drizzling
  1. Preheat the oven to 180c and line a baking tray. Place the red onion, asparagus, peas and 3/4 of the sliced lemon on the tray.
  2. Cut 2 slices into each side of the two fish and place some lemon and parsley inside them. When you do this, try to not cut through the backbone with the knife as it will then make it harder to pull the flesh off the skeleton.
  3. Place the two fish on the tray and drizzle everything with olive oil and sprinkle with salt and pepper
  4. Cook for 15-20 minutes.To check if it is cooked, just get the knife and you should be able to easily pull the flesh away from the bones.
  5. To easily get a fillet off the fish, look for the subtle line down the side of the fish’s body. Slice along here and then peel the flesh away from this cut (outwards) The flesh should easily come away. Here is a video if you need it! (Just keep the skin of the fish on!)  https://www.youtube.com/watch?v=TSOkPmv7fjI 

Serve with veggies/sides and enjoy!

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