Whole snapper with dried oregano and lemon

Name: Whole snapper with dried oregano and lemon
Cook time: 1 h
Yield: 6-8
Ingredients: 1 whole snapper, about 2kg, head and tail on, cleaned; 2 lemons; Salt flakes; Freshly ground pepper; 1 clove garlic; 2 tbsp dried oregano; Extra virgin olive oil; 6 fresh bay leaves, preferably on stem; 

Karen Martini

March 29, 2013

Whole snapper with dried oregano and lemon. Styling by Andrea Geisler.Marina Oliphant

Time:30 mins - 1 hourServes:6-8

Serving fish at Easter is a tradition in many households and a whole fish like this is the easiest and most satisfying way to do it - quick to prepare and delicious, it comfortably feeds a family.

Ingredients

1 whole snapper, about 2kg, head and tail on, cleaned
2 lemons
Salt flakes
Freshly ground pepper
1 clove garlic
2 tbsp dried oregano
Extra virgin olive oil
6 fresh bay leaves, preferably on stem

Method

1. Preheat oven to 220 degrees fan-forced or 240 degrees conventional.
2. Lay three layers of foil, twice the length of the fish, on a tray so you can fold it back over and seal as a parcel. Lay two lengths of baking paper on top of the foil and put the fish on top.
3. Squeeze one lemon over the fish and inside the cavity. Slice the other lemon into thin rounds.
4. Season the fish with salt and pepper on both sides and inside the cavity. Finely grate the garlic over the fish, sprinkle over the oregano and drizzle with a little oil. Arrange the slices of lemon along the top of the fish and tuck the bay leaves into the head cavity.
5. Fold the baking paper and foil over the fish and seal around the edges by rolling and scrunching the foil layers together. Bake for 30 minutes.
6. Remove from the oven and peel the paper and foil back to fully expose the fish (you can cut off the excess paper and foil here). Turn the oven to grill setting. Put the fish back in the oven and grill for five minutes to colour a little.
7. Rest the cooked fish for five minutes. Serve whole at the table, spooning over some of the juices.
Drink Verdicchio