Ligurian-style roasted snapper

Ligurian-style roasted snapper
  • 0:10 Prep
  • 1:30 Cook
  • 8 Servings
  • Capable cooks

This Ligurian-style rosated snapper recipe is brought to you by and Houghton Wine. Pair this dish with Houghton Chardonnay.

Featured in
Christmas seafood recipes


  • 1kg petite (or chat) potatoes, scrubbed, very thinly sliced
  • 2 x 1.6kg cleaned whole snappers, scaled
  • 800g mixed baby tomatoes
  • 1 medium red onion, thinly sliced
  • 2 x 225g jars chargrilled capsicums, drained, sliced
  • 300g jar wild olives, drained
  • 1 tablespoon finely grated lemon rind
  • 2/3 cup small fresh basil leaves
  • Lemon wedges, to serve


  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Place potatoes on two baking paper lined baking trays. Spray with oil. Bake for 45 minutes or until golden and crisp. Transfer to a serving platter. Cover with foil to keep warm. Reduce oven temperature to 180°C/160°C fan-forced.
  • Step 2
    Meanwhile, rinse snapper, inside and out, under cold running water. Pat dry with paper towel. Cut 3 long slashes about 1cm deep in the thickest part of flesh on both sides of snapper. Place each on a lined baking tray.
  • Step 3
    Place tomatoes, onion, capsicum and olives in a baking dish. Bake fish and tomato mixture for 35 minutes or until fish is just cooked through and the flesh flakes when tested with a fork. Transfer fish to serving platter with potatoes.
  • Step 4
    Stir rind and basil into tomato mixture. Serve fish and potatoes with tomato mixture and lemon wedges.
  • Step 5
    Pair this dish with Houghton Chardonnay.

  • Author: Liz Macri
  • Image credit: Sam McAdam-Cooper
  • Publication:



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