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Snapper with Lemon and Coriander

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  • Serves: 4 – 6Prep Time: 10 – 15 minutes
  • Cooking Time: 20 – 30 minutes
  • Ingredients

    • 1 Whole Snapper, gutted, cleaned and scaled.
    • 1 Bunch of Coriander, stalks removed.
    • 2 Lemons, ½cm slices.
    • 50g Butter, cut into 1cm pieces.
    • 2 Pinches of Salt.
    • Aluminium Foil.

    Method

    • Pre heat oven to 160°C.
    • Use your knife to ensure that all the scales are removed.
    • Score the fish diagonally 4 times on each side (approximately 1cm from the top to 1 cm from the bottom and 2cm apart).
    • Divide the butter, coriander and lemon into thirds.
    • Put a ⅓ of the butter, coriander and lemon inside the fish, evenly spread out.
    • Lay out the aluminium foil, large enough to completely wrap around the fish.
    • Put a ⅓ of the butter, coriander and lemon in the centre of the aluminium foil and season with a pinch of salt.
    • Place the fish on top of the ingredients on the aluminium foil.
    • Put the last ⅓ of the butter, coriander and lemon on top of the fish and season with a pinch of salt.
    • Tightly wrap the fish up and put on an oven tray.
    • Cook in oven for 20 – 30 or until fish is cooked, checking occasionally (do not overcook or it will become dry).
    • Remove from oven and carefully unwrap the fish.
    • Remove the Lemon and coriander from inside the fish.
    • Place fish on a large plate and pour juices from inside aluminium foil over top.