Recipe

Asian baked snapper

This Asian-inspired dish is a wonderful way to enjoy fish.

Sep 22, 2015 6:30am
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Asian baked snapper

Ingredients

Asian baked snapper
  • 500 gram baby new potatoes
  • 2 medium tomatoes (300g)
  • 3 medium red onions (510g), sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 2 tablespoon shredded fresh basil
  • 1/3 cup (80ml) olive oil
  • 500 gram x 2 whole cleaned snapper

Method

  • 1
    Preheat oven to 220°C (200°C fan).
  • 2
    Boil, steam or microwave potatoes until just cooked; drain.
  • 3
    Meanwhile, seed tomatoes; slice into thin strips. Place half the onion and half the tomato in a large baking dish; top with chilli and half the basil, drizzle with 1 tablespoon of the oil.
  • 4
    Season fish; place on onion and tomato in large baking dish. Top with remaining onion, tomato and basil; add potatoes and drizzle with remaining oil.
  • 5
    Roast for 12 minutes or until fish is just cooked through.

Notes

To check if the fish is cooked, insert a knife into the thickest part of the flesh; the flesh should pierce easily with no resistance to the knife. The flesh will also have turned opaque.

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