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Baked whole snapper with a red wine broth


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat the oil in a large heavy-bottomed pan and briefly saute the onion, celery and carrot. Add the wine, bay leaves and thyme, and cook until reduced by half. Then add 2 cups stock with seasonings and 1 tbsp chopped parsley, and reduce by half again.
  • Place the fish in a large ovenproof dish just large enough to hold it, preferably. Then strain the sauce over the top and cook in the oven for 12-15 mins (checking if ready by making a small cut behind the head). Remove the fish to a serving plate.
  • Pour the sauce in a heavy-bottomed pot and gently cook, adding the cold butter, cube by cube, with the remaining parsley, whisking continually.
  • Serve the fish with the sauce poured over and a sprinkling of parsley on top.


  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 celery stalk, chopped
  • ½ medium carrot, chopped
  • ½ bottle red wine
  • 2 bay leaves
  • 2 thyme sprigs
  • 2-3 cups fish stock
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh parsley
  • 1 whole snapper, cleaned & scaled
  • cold unsalted butter, cubed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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