Baked Whole Red Snapper

Baked Whole Red Snapper with Dionysus Delicate Olive OilIngredients

  • 1 whole Red Snapper (scaled and gutted)
  • 2 garlic cloves (crushed)
  • 1 Lemon (juice of)
  • 1/2 lemon (sliced for stuffing)
  • 1 Small Fennel
  • 1/2 bunch Shallo (chopped)
  • Salt & Pepper
  • Dionysus Delicate Olive Oil


Baker Whole Red Snapper ingredientsMethod

  1. Slice both sides of fish 3 times at a slight diagonal and rub sea salt
  2. Insert lemon slices and fennel into fish gut cavity
  3. Place fish on sheet of aluminium foil (4 time the size of the fish…fish will be entirely wrapped in foil package)
  4. Mix 6 Tbs Delicate Olive Oil , lemon juice , garlic and shallots in a bowl then place all over fish.
  5. Fold over foil (not too tight) and bake for 220c for 40 minutes

Serve with crusty bread and eat with hands.


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