A whole baked snapper finished with garlic prawns and lemon.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1 whole cleaned and scaled snapper, about 1.2 kg
- 400 g raw peeled prawns, deveined
- 2 tbsp olive oil
- 40 g butter
- 4 garlic cloves, sliced
- 1 lemon, half sliced and half for juice
- 4 parsley sprigs plus 2 tbsp chopped parsley
- Salt and pepper
Method
- Heat oven to 180°C fan-forced. Pat fish dry, score the thickest flesh and season inside and out.
- Put lemon slices and parsley sprigs in the cavity. Rub with half the oil and roast in a lined tray for about 25–35 minutes, until the thickest flesh reaches 63°C and lifts easily from the bone.
- During the last few minutes, heat remaining oil in a pan and cook prawns for 1–2 minutes per side until opaque.
- Lower the heat and add butter and garlic. Stir gently for 30–45 seconds. Finish with lemon juice and chopped parsley.
- Place prawns around the snapper and spoon over the garlic butter. Serve with rice or roasted potatoes.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
