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.
|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.