Whole Stuffed Baked Snapper with Lemon, Ginger, Onion and Fresh Herbs
( SERVES 4 )
This recipe is ideal for any large fish you want to cook whole.
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|1||Fish, whole fresh (eg snapper, takakihi, kahawai, salmon), gutted and scaled|
|50 g||Root ginger, fresh|
|½ cup||Mint leaves|
|4 tbsp||Olive oil|
|1 to taste||Salt and freshly ground black pepper|
Wash the fish, then trim off the fins and, if necessary, tidy up the tail. Thinly slice the lemons. Peel and chop the ginger into thin sticks. Slice the spring onions and roughly chop the mint leaves. Rub the surface of the fish with oil, then sprinkle with salt and pepper. Place the fish on a large sheet of non-stick aluminium foil. Arrange the lemon slices, ginger, spring onions and mint leaves in the body cavity and over the skin. Enclose the fish in the foil and bake in a 200°C oven for 35 minutes.
Alternatively, cook it on a barbecue. If using a barbecue, keep the heat low so the fish cooks without burning. Once cooked, place the fish on a large serving platter, remove the foil and put a bunch of washed watercress over the head. Serve with potatoes and salad.