Whole snapper baked with a Greek dressing
To fillet or not to fillet
If you were ever hesitant to cook a whole snapper then you must try this method. The snapper is so moist! I love eating fish and luckily enough the rest of the family appreciates all its benefits too. Wrapping fresh snapper and letting it bake requires minimum fuss but produces a tasty result.
Parsley and lemon – Classic Greek flavours
Accompanied by a fresh dressing combining parsley, lemon juice and olive oil is like heaven on earth. Typical Greek flavours that are simple to put together and the whole family will love.
- 2 whole snappers 1.2kg in total
- 1 lemon
- salt and pepper
- 2 tsp olive oil
- 1/4 cup lemon
- 1/3 cup olive oil
- 1 tsp salt
- 5-10 parsley stalks with ends removed
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Preheat the oven to 200°C. Use a sharp knife to make small slits on one side of the fish skin. Prepare the fish by squeezing and rubbing half of the lemon on the outside and inside, followed by the olive oil. Season with salt and pepper. Repeat the process for the second fish.
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Cut a piece of baking paper and aluminum foil, large enough to wrap the fish. Wrap the fish in baking paper first followed by the aluminum foil. Repeat the process for the second fish.
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Place both wrapped fish on a tray. Bake for 20-25min, until the fish is cooked through. After that time let it rest wrapped for 5min before serving.
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While the fish is cooking make the dressing my blitzing all the ingredients together in a food processor. Top the fish with the dressing and enjoy.
I have also baked a whole snapper that weighed 3kg (after gutting) the same way but i left it for an hour in the oven. I removed the head before cooking though so it could not fit on my baking tray. I used it to make fish stock instead.
If you make one whole snapper that weighs 1-1.5kg then it needs to be in the oven for at least 30min.
