Recipe: Baked Snapper

Baked Snapper with Parsley, Potatoes and Tomato

INGREDIENTS:

For 6 people

• 1 x 1 kg snapper, cleaned and scaled
• freshly milted sea salt, to taste
• 2 cloves garlic, crushed
• 4 medium potatoes, peeled
• freshly ground black pepper, to taste
• 2 large ripe tomatoes, grated
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/3 cup (80 ml) olive oil
• 1 cup (250 ml) water

DIRECTIONS

1. Preheat oven to 180°C (160°C fan-forced).
2. Rub snapper with salt and garlic then place in a roasting tin.
3. Arrange potatoes around fish and season to taste.
4. Pour tomato all over fish and potatoes, sprinkle with parsley, pour over oil and water, then bake for 30-45 minutes or until fish and potatoes are cooked