Pan-roasted snapper with garlic and bay leaves

Name: Pan-roasted snapper with garlic and bay leaves
Cook time: 30 min
Yield: 2
Cuisine: Modern Australian
Ingredients: whole snapper, about 500g each, cleaned; extra virgin olive oil; salt flakes; freshly ground black pepper; 4 large cloves garlic, skin on, smashed; 1 stick fresh bay leaves, with about 6-8 leaves attached; 1 lemon

January 14, 2014

easyTime:< 30 minsServes:2

This is a perfect dinner for two, beautifully cooked fish on the bone, scented with garlic and fresh bay leaves, simply dressed salad leaves, fresh bread to mop up the juices and a chilled glass (or two) of riesling. Delicious.

Ingredients

whole snapper, about 500g each, cleaned
extra virgin olive oil
salt flakes
freshly ground black pepper
4 large cloves garlic, skin on, smashed
1 stick fresh bay leaves, with about 6-8 leaves attached
1 lemon

Method

1. Preheat the oven to 200C fan-forced or 220C conventional.
2. Dry the fish inside and out with paper towels, splash on some oil, season with salt and pepper and rub all over, including inside the cavity.
3. Heat a large ovenproof frying pan over high heat, add a good slug of oil and both snapper. Cook for two minutes on one side, flip and cook for another two minutes.
4. Add the garlic and bay leaves to the pan and cook for a further minute or until fragrant. Place the pan in the oven and roast for eight to 10 minutes.
5. Take the pan from the oven, spoon some of the juices back over the fish, squeeze over the whole lemon and then spoon the juices back again. Serve with simply dressed green leaves and plenty of bread to mop up the juices.
Drink: Young, dry riesling