Whole baked snapper with crispy potatoes
By Amanda Scali

10/02/2020 12:26pm

Whole baked snapper with crispy potatoes
In South Australia, we are blessed with delicious and locally sourced seafood on offer.

You might be looking to add some healthy fish into your cooking roster or get a good hit of Omega-3 fats into your diet. Adding fish into your weekly meal planning can have excellent health benefits for the whole family.

And with the abundance of fresh seafood in our state, you’d be crazy not to.

Here is our recipe for whole baked snapper.

What you’ll need:

2 whole snappers (500-600g each)
400g chat potatoes halved
Salt and freshly ground black pepper
3 medium tomatoes, cored and sliced into rounds
2 medium lemons, sliced into rounds
2 cloves garlic, sliced
1/2 bunch rosemary sprigs
1/2 bunch thyme sprigs
1/2 bunch sage leaves
4 or 5 bay leaves
Extra virgin olive oil


Preheat your oven to 220°C.

Lightly score the skin of the fish.

Arrange fish and potatoes over two large baking trays. Season fish cavities with salt and pepper to taste, then fill with the tomatoes, half the lemon slices, and a little each of the garlic, rosemary, thyme and sage leaves.

Scatter bay leaves and the remaining lemon slices, garlic, rosemary, thyme, and sage over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.

Roast fish until the skin is crisp and the flesh is just cooked through about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.