Ingredients:
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
Method:
A simple baked whole fish dish with freshly grated tomato and fresh parsley that can be prepared within an hour.
Preheat oven to 180°C (160°C fan-forced).
Rub snapper with salt and garlic then place in a roasting tin.
Arrange potatoes around fish and season to taste.
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.
Serves 6.
