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Baby Snapper with white wine, green olives & parsley

Method

 

  • Preheat oven to 200°C fan forced (220°C normal).
  • Trim the fins and tail of the fish with kitchen scissors. Then rinse the belly, removing any blood, and pat dry inside and out.
  • Score the fish 3-4 times on one side only. Then place it on an oiled heavy-bottomed baking tray, cut side down first, and cook over a medium heat until the skin is coloured and crisp.
  • Then carefully turn the fish over and add the stock and wine to the tray. Scatter seasonings with the garlic and olives over the fish. Bring to the boil and then cover tightly with kitchen foil and cook in the oven for about 12-15 mins, basting regularly. (Check if the fish is ready with a small, sharp knife). When ready, carefully remove the fish to a plate and loosely cover with the foil.
  • Then add the butter and parsley to the tray and cook over a medium heat, regularly stirring until reduced a little.
  • Spoon the sauce over the fish and serve with a few boiled potatoes.
  • Derived from “A Sardinian Cookbook” by Giovanni Pilu.

 

Ingredients

 

  • 1 whole baby snapper
  • olive oil
  • a good slurp of fish or vegie stock
  • a good slurp of dry white wine
  • sea salt & freshly ground pepper
  • 1 large garlic clove, finely sliced
  • 6 pitted green olives, halved
  • a few dollops of butter
  • 2 tbsp chopped Italian (flat leaf) parsley

 

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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