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Snapper Plaki


  • Preheat oven to 170°C fan forced (190°C normal).
  • Toss the potatoes with the stock, dried oregano, seasonings and lemon zest in a baking tray. Spread out in one layer and cook in the oven for about 45 mins, tossing now and again.
  • Turn the oven temp. up to 180°C fan forced (200°C normal).
  • Make a few thick cuts in either side of the fish and cook in a thin layer of very hot oil in a large heavy-bottomed pan that can go into the oven until sealed and golden on both sides.
  • Add the onion, capsicum and garlic with more seasonings to the pan.  Briefly cook and then spoon the Napoli sauce over the fish. Sprinkle with the fresh herbs and finish the cooking process in the oven for about 10 mins, turning once.
  • Cook the silverbeet in the microwave (or blanch in boiling water for a few minutes). Drain well and season.
  • To serve, mound the silverbeet down the centre of a large plate, top with the fish and spoon the vegies and sauce over and around.
  • Peter Papatsaras – Saganaki, Docklands


  • 5 chats (baby potatoes), quartered
  • 500 ml vegetable stock
  • 50 gm dried oregano
  • sea salt & freshly ground pepper
  • grated rind of 3 lemons
  • olive oil
  • 1 whole baby snapper
  • 1 large red onion, chopped
  • ½ each red & green capsicum, cored, seeded & chopped
  • 5 garlic cloves, crushed
  • 500 ml Napoli (or any Italian tomato cooking ) sauce
  • leaves of ¼ bunch Italian (flat leaf) parsley
  • leaves of ½ bunch fresh coriander
  • 300 gm silverbeet
  • 1 large ripe tomato

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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