Ingredients:
1 whole Snapper, cleaned (scaled & gutted)
1 lemon, thinly sliced
2 large garlic cloves, thinly sliced
Handful of fresh parsley
Blu Estate’s Reserve Quality EVOO
Salt & Pepper
Method:
- Pre-heat oven to 150oC. Rinse the snapper under cold water and pat dry.
- Lightly score the snapper on both sides. Prepare ingredients. Lay out two layers of foil and one layer of baking paper (all long enough to cover the entire fish).
- Place some lemon slices and garlic onto the baking paper (enough for the body of the fish to lay across).
- Place the fish onto the baking paper, season with salt, pepper and a drizzle of Blu Estate’s Reserve Quality EVOO. Flip over the fish so the seasoned side is down onto the lemon/garlic. Open the cavity of the snapper and season, oil and stuff with lemon slices and garlic, followed by the parsley so everything fits snug inside. Season the topside of the fish (salt, pepper, EVOO). Place garlic and remaining lemon slices on top of the fish.
- Enclose the snapper within the layers of baking paper and foil. Wrap tightly. Place onto a baking tray and into the oven. Bake for 1 hour (or until the fish is opaque and flakes away). Cooking time will vary depending on the size of the fish.
- Once cooked, remove from oven and allow to sit for 5 minutes. Unwrap the foil layers to expose the fish. During the cooking process the fish will release its own juices. Serve with your favourite side dishes.
