Roasted Whole Snapper with Egyptian Spices

Roasted Whole Snapper with Egyptian Spices

SERVES 4–6
Gluten Free recipe





This image and recipe have been reproduced with the kind permission of Dish magazine issue #40
Recipe by Claire Aldous
Photography by Aaron McLean

Dish is a New Zealand magazine for people who love food – whether they're experienced cooks or enthusiastic beginners. Each issue is full of approachable recipes using fresh, seasonal ingredients and stories about local food producers, new products and useful guides. 

To learn more about the magazine or discover more recipes visit www.dish.co.nz.

INGREDIENTS 
2 x 1 kilogram whole snapper, scaled and gutted
2 lemons
handful of coriander, stalks and leaves
½ punnet cherry tomatoes
​4 vine tomatoes

Spice paste
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
½ teaspoon each ground cinnamon and paprika
2 tablespoons olive oil
sea salt and freshly ground pepper

 
Yoghurt, Mint and Pistachio Sauce 
finely grated zest 1 lemon
¼ cup finely chopped mint
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons chopped pistachios
sea salt and freshly ground pepper
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 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. 

Yoghurt, Mint and Pistachio Sauce 
Combine the yoghurt, zest, mint, garlic and olive oil in a bowl. Season and fold through the pistachios. Makes 1¼ cups
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