Whole stuffed baked snapper with lemon, ginger, onion and fresh herbs
( SERVES 4 )
This recipe is ideal for any large fish you want to cook whole.
- Wash the fish, then trim off the fins and, if necessary, tidy up the tail.
- Thinly slice the lemons. Peel and chop the ginger into thin sticks. Slice the spring onions and roughly chop the mint leaves.
- Rub the surface of the fish with oil, then sprinkle with salt and pepper. Place the fish on a large sheet of non-stick aluminium foil. Arrange the lemon slices, ginger, spring onions and mint leaves in the body cavity and over the skin.
- Enclose the fish in the foil and bake in a 200C oven for 35 minutes.
Alternatively, cook it on a barbecue. If using a barbecue, keep the heat low so the fish cooks without burning. Once cooked, place the fish on a large serving platter, remove the foil and put a bunch of washed watercress over the head. Serve with potatoes and salad.