INGREDIENTS

  • 1 whole Snapper
  • 4 Spring Onions
  • 10cm piece of Lemongrass, finely chopped
  • 4 tblspn fresh Coriander, chopped
  • 2 tblspn Mint Leaves, chopped
  • Zest of 1 Lemon, then cut Lemon into slices
  • Zest of 1 Lime, then cut Lime into slices
  • White Wine

METHOD

Make three slits into the snapper on both side. Mix all ingredients together and stuff it into the slits. Place the lemon and lime slices into the belly of the fish. Arrange the fish onto alfoil, painting both the head and tail with oil to prevent it sticking to the foil or wrap both head and tail with oven bake. Pour a dash of white wine over the fish. Wrap up tight and bake in a 175c oven for 40 minutes or until cooked.

Arrange on a platter and serve with Banana Watermelon Salsa. (see Salads)

Serves 4

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