A newly completed whole-snapper recipe for the family collection.
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 snapper, about 1.2–1.5 kg, cleaned and scaled
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 lemon, sliced, plus extra wedges
- 1 small onion, thinly sliced
- ½ cup parsley sprigs
- 1 tsp salt
- ½ tsp black pepper
- 80 ml dry white wine or water
Method
- Heat oven to 180°C fan-forced. Line a roasting tray and spread onion over the base.
- Pat fish dry and make three shallow cuts across each side. Season inside and out.
- Fill the cavity with half the lemon, garlic and parsley. Put the remaining lemon and garlic into the cuts and over the fish.
- Drizzle with oil and add wine or water around the fish.
- Roast for roughly 30–40 minutes, depending on thickness, until the thickest flesh reaches 63°C and lifts easily from the bone. Check early to avoid drying it out.
- Rest for 5 minutes and serve with pan juices, parsley and lemon wedges.
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.
