Baked Baby Snapper

Paleo – serves 2

Ingredients

  • Whole baby snapper 800g – 1.2kg
  • 1 lemon, juiced and then cut into circles
  • 2 handfuls fresh sage
  • 2 leeks, sliced into chunks
  • 1 tbsp fish stock/white wine
  • 1 bunch cherry tomatos on the stalk
  • 1/2 tsp balsamic vinegar
  • 1 bunch brocoollini
  • Cracked pepper

Method

  • Preheat oven to 180 degrees
  • Place fish on two large pieces of baking paper, overlapping slightly. Place in a large baking dish. Stuff the fish with 2 – 3piece of leek, a slice of lemon and a handful of fresh sage. Scatter remaining leek, lemon and sage around the fish in the baking paper. Season with black pepper. Pour lemon juice and stock over the fish and then wrap the fish in the baking paper, tucking the ends under the head and tail and ensuring that the fish is wrapped tightly. Cover in alfoil and bake in the oven for 20 – 30 minutes depending on the size of your fish. The eye will be completely white when cooked through
  • Place tomatoes in a small baking dish, pour balsamic vinegar over tomatoes and add to the oven
  • Steam brocollini for 4 minutes
  • Remove fish let sit for 2 minutes, fillet and serve with vegetables

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One thought on “Baked Baby Snapper

  1. I get whole snapper at this pescaderia (latino fish butcher) near my house. They always laugh when I ask them to clean the scales and guts for me. Silly white girl cant clean her own fish 🙂

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