Roasted Whole Snapper with Crispy Potatoes
Helpful Tips
Storage
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven until warmed through, or enjoy the flaked fish cold in salads or sandwiches the next day.
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Substitutions
Serving Suggestions
Serve the snapper straight from the tray with the roasted potatoes and vegetables, and pan juices spooned over the top. Add lemon wedges on the side and pair with a simple green salad or crusty bread to soak up the flavours.
Helpful Tips
Storage
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven until warmed through, or enjoy the flaked fish cold in salads or sandwiches the next day.
Substitutions
Serving Suggestions
Serve the snapper straight from the tray with the roasted potatoes and vegetables, and pan juices spooned over the top. Add lemon wedges on the side and pair with a simple green salad or crusty bread to soak up the flavours.
Ingredients
For the fish & tray bake:
- 1 whole snapper (around 700–800g), cleaned and scaled
- 1/2 lemon, thinly sliced
- 5 garlic cloves, thinly sliced
- Small handful of parsley, chopped
- A few sprigs of fresh thyme or rosemary
- Salt and pepper
- Olive oil
For the base:
- 6 baby potatoes, sliced into ½ cm rounds
- 300g cherry tomatoes, halved
- 10–15 Kalamata olives, pitted and halved
- 1/2 red onion, thinly sliced
- 4 anchovy fillets, finely chopped
- 2 tbsp capers
- 1 tbsp dried Italian Herbs
- ½ cup dry white wine
- ¼ cup chicken stock
- Extra olive oil, for drizzling
- Lemon wedges, to serve
Directions
- Preheat your oven to 200°C (fan-forced).
- Toss the sliced potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a large roasting tray and bake for 25–30 minutes until golden and crisp on the edges.
- While the potatoes roast, pat the snapper dry with paper towel. Lightly score the skin 2–3 times on each side. Season the cavity and outside with salt and pepper. Stuff the fish with lemon slices, half the garlic, parsley, and thyme or rosemary.
- Once the potatoes are lightly golden, scatter the cherry tomatoes, olives, red onion, anchovies, capers, dried Italian herbs and remaining garlic over them. Pour in the white wine and chicken stock, then give everything a gentle mix. Place the fish on top, drizzle with olive oil, and season with salt and pepper.
- Return the tray to the oven and roast for another 20–25 minutes, or until the snapper skin is crisp and the flesh flakes easily with a fork.
- Squeeze over extra lemon juice and parsley, and serve straight from the tray with the roasted veggies and juices spooned over the top.
Ingredients
For the fish & tray bake:
- 1 whole snapper (around 700–800g), cleaned and scaled
- 1/2 lemon, thinly sliced
- 5 garlic cloves, thinly sliced
- Small handful of parsley, chopped
- A few sprigs of fresh thyme or rosemary
- Salt and pepper
- Olive oil
For the base:
- 6 baby potatoes, sliced into ½ cm rounds
- 300g cherry tomatoes, halved
- 10–15 Kalamata olives, pitted and halved
- 1/2 red onion, thinly sliced
- 4 anchovy fillets, finely chopped
- 2 tbsp capers
- 1 tbsp dried Italian Herbs
- ½ cup dry white wine
- ¼ cup chicken stock
- Extra olive oil, for drizzling
- Lemon wedges, to serve
Directions
- Preheat your oven to 200°C (fan-forced).
- Toss the sliced potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a large roasting tray and bake for 25–30 minutes until golden and crisp on the edges.
- While the potatoes roast, pat the snapper dry with paper towel. Lightly score the skin 2–3 times on each side. Season the cavity and outside with salt and pepper. Stuff the fish with lemon slices, half the garlic, parsley, and thyme or rosemary.
- Once the potatoes are lightly golden, scatter the cherry tomatoes, olives, red onion, anchovies, capers, dried Italian herbs and remaining garlic over them. Pour in the white wine and chicken stock, then give everything a gentle mix. Place the fish on top, drizzle with olive oil, and season with salt and pepper.
- Return the tray to the oven and roast for another 20–25 minutes, or until the snapper skin is crisp and the flesh flakes easily with a fork.
- Squeeze over extra lemon juice and parsley, and serve straight from the tray with the roasted veggies and juices spooned over the top.
Watch How to Make It
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