Ingredients (Portion for 4Pax)
1.5kg whole Red Snapper, gutted and scaled
Fresh herbs such as rosemary, thyme and sage
20 Cherry tomatoes, halved
10 Spring onion, cut into 4cm long sticks.
2 potatoes, very finely sliced
3 tbsp Extra Virgin Olive Oil
65 ml White wine
Sea salt and black pepper, to taste
Preheat the oven to 200°C.
Season the inside of the fish with salt and pepper, and stuff the inside with sprigs of fresh
herbs (squeeze and twist the herbs so they release their essential oils and
fragrances) and half a lemon (squeeze some of the juice out into the fish and then stuff the squeezed half in as well)
Place the fish in an ovenproof dish with the cherry tomatoes, thin slices of
potato and spring onions around the fish.
Season the fish and vegetables salt, pepper, olive oil and a big splash of white wine.
Place in oven and cook for 30-40 minutes until the fish is cooked through.
If the potatoes and vegetables start to slightly burn then add more white
Use a spoon and a fork to check that the fish slides off the bone easily and that is how you will know that the fish is cooked.
Bone the fish and serve with the vegetables and some fresh parsley