Recipe: Tasty Baked whole snapper

Baked whole snapper. Line a large baking dish or a baking sheet with parchment paper and top with a rack. In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt. Transfer the fish to a heavy rimmed baking sheet so it stands upright.

Baked whole snapper Season cavity of fish with garlic, lemon juice and seafood seasoning. I always try to find a fish large enough to feed everyone—a large fish looks so dramatic—but if I can't, I bake. Full of flavor without all the fuss, this Baked Whole Red Snapper is a great way to wow any dinner guest! You can cook Baked whole snapper using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baked whole snapper

  1. Prepare 1.8 kg of whole snapper, cleaned.
  2. Prepare 2 of garlic cloves, finley chopped.
  3. It's 4 cm of piece fresh ginger, peeled, and finley chopped.
  4. You need 1/4 cup of soy sauce.
  5. You need 1 tablespoon of rice wine.
  6. Prepare 2 teaspoon of sesame oil.
  7. It's 2 of green onions, thinly sliced.
  8. Prepare 1 of long red chilli, thinly sliced.
  9. It's 1 of /2 cup fresh coriander, chopped.

With just a few ingredients and a few steps you can have a whole fish ready to enjoy. You can't beat a recipe this easy and tasty. This Baked Whole Red Snapper comes out perfectly every single time and is the easiest thing to prepare ever. Season fish, inside and out, with salt, pepper and garlic.

Baked whole snapper step by step

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with foil, then baking paper..
  2. Wash fish under cold water. Pat dry with paper towel. Place on prepared tray..
  3. Sprinkle garlic and ginger over fish. Combine soy sauce, fish sauce, rice wine and oil in a jug. Pour over fish. Cover tray tightly with foil. Roast for 40 to 45 minutes or until fish fakes easily when tested with a fork. Transfer to a warmed serving platter. Sprinkle with onion, chilli and coriander sprigs..
  4. Serve with hot rice, or frencfries, and I like served with monggo sambal..

Drizzle all over with lemon juice, balsamic vinegar and olive oil, ensuring some of the juices get inside the cavity and scored flesh. Place the stuffed fish on a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the fish. Sprinkle the vegetables with a pinch of salt and the remaining ¼ spice mixture from earlier. In a large sauté pan over moderate heat, warm the oil.

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