Whole baked snapper with Greek potato salad

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Whole baked snapper with Greek potato salad
  • 0:20 Prep
  • 0:50 Cook
  • 8 Servings
  • Easy

Prepare this snapper and Greek potato salad in 20 minutes, then chat to guests while it bakes.

Featured in
Snapper recipes, Easy entertaining

Ingredients

  • 1.5kg whole cleaned snapper
  • 1 red onion, sliced into rounds
  • 2 lemons, sliced
  • 1 garlic clove, thinly sliced
  • 4 sprigs fresh dill, plus extra to serve
  • 4 sprigs fresh oregano, plus extra to serve
  • 1/3 cup dry white wine
  • 1 tablespoon extra virgin olive oil
  • Tzatziki, to serve
  • Crusty bread, to serve

Greek potato salad

  • 1kg chat potatoes
  • 2 Lebanese cucumbers, quartered, chopped
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced into rings
  • 1 large red capsicum, cut into 2cm pieces
  • 1 cup kalamata olives
  • 200g fetta, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced (see notes).
  • Step 2
    Pat fish dry with paper towel. Make 5 shallow cuts into the thickest part of both sides of the fish.
  • Step 3
    Place a large sheet of foil on a large baking tray, allowing sides to overhang (see notes). Top with a large sheet of baking paper. Place onion, 1/2 the lemon slices, garlic, dill and oregano in the centre of baking paper. Top with fish. Fill cavity of fish with remaining lemon slices. Drizzle with wine and oil. Season well with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching foil to secure. Bake for 50 minutes or until fish is cooked through.
  • Step 4
    Meanwhile, make Greek potato salad. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high. Cook for 8 to 10 minutes or until just tender. Drain well. Cool for 15 minutes. Cut potatoes in half, quartering any large potatoes.
  • Step 5
    Place cucumber, tomato, onion, capsicum, potato and olives in a large serving bowl. Toss gently to combine. Arrange fetta on top of salad. Whisk oil, vinegar and oregano in a small jug. Season. Drizzle over salad.
  • Step 6
    Carefully transfer fish, onion and lemon slices to a serving plate. Top with extra dill and oregano. Serve with potato salad, tzatziki and crusty bread.

Nutrition

  • 2045 kj

    Energy

  • 25.2g

    Fat Total

  • 7.4g

    Saturated Fat

  • 5.3g

    Fibre

  • 36.1g

    Protein

  • 95mg

    Cholesterol

  • 788mg

    Sodium

  • 23.2g

    Carbs (total)

All nutrition values are per serve

Notes

You can also cook the snapper on the barbecue. Place wrapped snapper on a baking tray and cook on medium-high, using indirect heat, for 30 to 40 minutes or until fish is cooked through.

The baking paper and foil need to be large enough to fold over and enclose the fish.

  • Author: Kim Coverdale
  • Image credit: Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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