Free Recipe Baked Whole Snapper

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Baked Whole Snapper Recipe

1 Whole baby snapper; (about
-2-3kg.) Ask
; the fishmonger to
; clean and scale the
; fish
3 Cloves garlic
2 Lemons; 1 cut into
; quarters, 1 cut
; into slices for
; garnish
1/2 c Parsley leaves; 1/2 cup
-coriander
; leaves
1/4 c Dry white wine
Sea salt and ground pepper
-to taste
6 Spring onions
2 tb Olive oil
300 ml Tahini; (sesame seed paste)
2 Cloves garlic; minced
150 ml Lemon juice
75 ml Water
Sea salt and pepper
1-1/2 kg Brown onions
Olive oil for frying
150 g Toasted pine nuts/pistachio
1 Sprig or coriander or
-parsley

Baked Whole Snapper Preparation

Check that all scales have been removed from the fish. Fill the cavity of the fish with some lemon pieces, 2 cloves garlic, 2 halved spring onions and some parsley and coriander sprigs. Lay a large piece of foil on the bench and brush with a little of the olive oil. Oil both sides of the fish and score 3 deep slits into both sides of the fish. Lay the fish on the oiled section of the foil, and scatter around the remaining lemon pieces, spring onions, sliced garlic cloves and herbs. Grind plenty of black pepper over the fish. Pour over the wine. Place another piece of foil over the fish and fold the edges together to form a sealed package. Place on an oiled baking tray and bake at 170c. for 30 minutes. Test the fish to see if it is cooked. If it looks opaque and the fish flakes, it is ready. If not, return to the oven for 5 minutes more. To make the tahini sauce, place the tahini in a food processor with the garlic and with the motor running, add the lemon juice and the some water. Continue processing until the mixture is the consistency of thick cream. (you may not need to use all the water) Season with salt and mix in 1 tablespoon fresh chopped parsley. Heat the olive oil and fry the onions until they are golden brown and slightly crisp. Drain well and season with a little salt. To serve, lay the cooked fish on a serving platter, removing the skin if desired. Spread the tahini over the top then scatter the onions and pine nuts over the fish. Garnish with sprigs of coriander and parsley and the lemon slices. Converted by MC_Buster. Per serving: 2203 Calories (kcal); 191g Total Fat; (73% calories from fat); 56g Protein; 102g Carbohydrate; 0mg Cholesterol; 377mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 35 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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