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Roasted Whole Snapper with Egyptian Spices

27 August 2014
Roasted Whole Snapper with Egyptian Spices

The satisfaction that comes from getting out on the water, fighting the fish, then presenting it on the table is great. If you are looking for a new and exciting way to complete the final step, how about roasted whole snapper with Egyptian spices?

Snapper Ingredients

  • 2 x 1 kilogram whole snapper, scaled and gutted
  • 2 lemons
  • handful of coriander, stalks and leaves
  • 1/2 punnet cherry tomatoes
  • 4 vine tomatoes

Spice Paste Ingredients

  • 2 cloves garlic, crushed
  • 1 teaspoon each ground coriander and cumin
  • 1/2 teaspoon each ground cinnamon and paprika
  • 2 tablespoons olive oil
  • sea salt and freshly ground pepper

Yoghurt, Mint and Pistachio Sauce Ingredients

  • 1 cup thick plain yoghurt
  • finely grated zest 1 lemon
  • 1/4 cup finely chopped mint
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons chopped pistachios
  • sea salt and freshly ground pepper
  • Combine the yoghurt, zest, mint, garlic and olive oil in a bowl. Season and fold through the pistachios (Makes 1 1/4 cups)

Method

  • Preheat the oven to 200˚C.
  • Paste: Combine the ingredients in a small bowl and season.
  • Fish: Make 3-4 deep cuts through to the bone on each side of the fish.
  • Rub the spice paste into the cuts of the fish. Slice one lemon and tuck the slices into the cavities with the coriander.
  • Place the fish on a large lined baking tray. Cut the second lemon cut into quarters and place around the fish with the vine tomatoes. Roast for 8 minutes then add the cherry tomatoes to the tray. Roast for a further 5 minutes or until the fish is cooked and the tomatoes are tender.
  • To serve: Transfer to a serving platter and serve with the Yoghurt, Mint and Pistachio Sauce. Serves 4-6

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