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Recipe Category: Main Courses

Roast Whole Snapper with Basil Tomatoes

Roasting a whole fish is one of the most fuss free ways of cooking seafood, and this snapper with roasted tomatoes and fresh basil absolutely sings of Summer entertaining.

Serves: 4
Preparation Time: 15 minutes
Cooking time: 30-40 minutes
  • 4 spring onions, chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 3 large ripe tomatoes, diced or 1 punnet cherry tomatoes, halved
  • 1 tablespoon capers
  • 1 - 1.2kg cleaned whole snapper or barramundi
  • 1/2 bunch fresh basil leaves

Combine spring onions, garlic, fennel seeds, 1 teaspoon salt and oil together. Cut three slashes into each side of the snapper and place on a roasting tray and fill cavity with 2 tablespoons of spring onion mixture. Add tomatoes and capers to remaining spring onion mixture and arrange over and around snapper. Season. Roast at 200°C for 30-40 minutes until fish is just cooked. Remove fish onto a serving platter and cover to keep warm. Transfer tomatoes into a bowl, allow to cool slightly, stir in basil leaves and use to garnish fish for serving.


To portion fish, use a large flat spoon to release flesh from the bones on one side, then remove the head and skeleton and portion the rest.

Recipe Type: Fish, Seafood

Author: Naomi Crisante
Photographer: Naomi Crisante
Date Created: 18/02/2019