Fuel Friday

“Whole Baked Snapper with Salsa Verde”

I love re-creating your traditional take out meals whilst putting a healthy spin on it. My newest fav…“Fish and Chips”!

Don’t get me wrong sometimes I will enjoy Fish and Chips from the local take away store but for the most part I would be far more satisfied with Home baked fish and chips. This recipe has been on the menu the last few weeks…served with sweet potato chips and a green salad (see my pic in comments), you’ve got yourself a winner.

“Whole Baked Snapper with Salsa Verde”

1 kg whole snapper

60 ml olive oil

3 lemons, halved and sliced

4 garlic cloves, sliced thinly

3 long red chilli, sliced

Salsa Verde:

60 ml olive oil

60 g finely chopped parsley

20 g chopped chives

1 tablespoon baby capers in brine, rinsed and chopped

2 garlic cloves, minced

1 tsp of dijon mustard

1 tsp red wine vinegar


- Preheat the oven to 200°C.- Score the fish on both sides. Drizzle a little of the olive oil on a baking dish. Lay the fish in the baking dish. Drizzle with the remaining olive oil and season well on each side with salt and pepper.

- Fill the cuts in the fish with half the lemon slices, all of the garlic and half the chilli (if using). Lay the remaining lemon slices and chilli on top of the fish and in the baking dish.

- Bake the fish for around 30 minutes or until the flesh is firm and opaque when it is flaked with a fork.

- Meanwhile, make the salsa verde by mixing all of the ingredients in a small bowl. Season to taste with salt and pepper.

- Serve the snapper in the baking dish with the salsa verde on the side.

Serves 4

Recipe credit: Delicious.com.au


Jess x