Tuesday, March 28, 2006

Baked Red Snapper

Whole Red Snapper
Olive Oil
White Wine
Fresh Black Pepper
Fresh Rosemary, Oregano and Parsley

1] Descale and rinse the fish. Pat them dry.
2] Score the fish on both sides.
3] Mix the remainding ingredients and pour over the fish.
4] Cover and let it marinade in the fridge for at least an hour, turning the fish at least once.
5] Bake in the oven, basting ocassionally.

Cooking time roughly 20 minutes per kg at 200c.

Hint: To descale the fish without the scales flying all over the kitchen, put the fish inside a plastic bag and descale inside that.

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