Whole Baked Snapper with Saffron & Tomato Dressing
Ingredients
- 1.7 kg whole snapper, cleaned and scaled
- 1 lemon, sliced
- 3 fresh bay leaves
- 1 tbsp olive oil
- Lemons, to serve
- Dressing
- ¼ tsp saffron
- ¼ cup Extra virgin olive oil, plus 2 tbsp extra
- ½ medium red onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tomatoes, deseeded and finely diced
- ¼ cup lemon juice
- 1 tbsp baby capers in vinegar, drained
- ¼ cup loosely-packed fresh parsley, finely chopped
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 200°C Fan assisted.
- Make 5 diagonal cuts into the snapper on both sides, rub with olive oil and season with salt and pepper. Place the snapper on a large baking tray, season the cavity with salt and pepper and stuff with sliced lemon and bay leaves. Bake for 35-40 minutes until just cooked.
- Meanwhile, for dressing, add saffron to 60ml hot water and set aside to steep. Meanwhile, heat olive in a small frypan over medium to low heat and cook onion until soft, add garlic and tomato and cook for 1 minute, add saffron mixture and remove from heat. Transfer to a bowl and stir in lemon juice, capers, parsley and extra olive oil, season with salt and pepper. Spoon warm dressing over snapper and serve with sliced lemons.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
