It's interesting what people search for to arrive at my blog. Mostly, people seem to be looking for Jamie Oliver recipes. Well, when I cooked this snapper, I took a bit of a Jamie approach. A bit of this, a bit of that, throw it all together – lovely (jubbly)!
For this meal I just used what I had at hand. I had bought a snapper, obviously, but didn't have any idea of what I was going to do with it until I got home. Unusually, I had no lemons in the house, and couldn't be bothered going to get some. So I pulled some herbs from the garden, sliced up some onions, stuffed them into the fish and bingo! Dinner!
The end result was superb – the flesh was sweet, moist and delicately flavoured with the onions and herbs. In all honesty though, it was such a lovely piece of fish that I could've just sprinkled some salt on it, and it still would've been great. I had asked the fishmonger for a fish that would feed three people, and he sold me one that was almost 2 kilos (!) so there were leftovers that I took to lunch the next day. Normally I find that left over fish isn't terribly great but this was an exception. I was happy that it stretched to another meal so I could prolong the enjoyment!
Roasted snapper
One whole snapper
Handful of thyme sprigs
Handful of oregano
2 medium onions, peeled and sliced
Salt
Olive oil
Salt and pepper
Preheat the oven to 220 degree C
Clean the snapper, and give it a rinse. Take a bit of salt and rub it inside the cavity. Crush the herbs in your hands, and then stuff into the cavity with half of the onions. Place the rest of the onions on to a baking tray and lie the fish on top. Give it a drizzle with the oil.
Place into the oven and bake until it's just cooked through (I didn't note down what time my fish went in, but I think it was about 30-40 minutes). Season with salt and pepper.
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