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Baked Snapper with Greek Potato Salad

Entertaining Guests with Baked Snapper

Are you expecting visitors this week? Why not serve them with this baked Snapper paired with Greek potato salad? The recipe below makes 8 servings but you can adjust based on your own consumption.

Ingredients:

  • 1.5kg whole cleaned snapper
  • 1 red onion, sliced into rounds
  • 2 lemons, sliced
  • 1 garlic clove, thinly sliced
  • 4 sprigs fresh dill, plus extra to serve
  • 4 sprigs fresh oregano, plus extra to serve
  • 1/3 cup dry white wine
  • 1 tablespoon extra virgin olive oil
  • Tzatziki, to serve
  • Crusty bread, to serve

Simple Steps in Preparing Baked Snapper and Greek Potato Salad

Preheat oven to 200C/180C fan-forced. You can also cook the snapper on the barbecue. Place wrapped snapper on a baking tray and cook on medium-high, using indirect heat, for 30 to 40 minutes or until fish is cooked through.

Pat fish dry with paper towel. Make 5 shallow cuts into the thickest part of both sides of the fish.
Place a large sheet of foil on a large baking tray, allowing sides to overhang. The baking paper and foil need to be large enough to fold over and enclose the fish. Top with a large sheet of baking paper.
Place onion, 1/2 the lemon slices, garlic, dill and oregano in the center of the baking paper. Top with fish. Fill cavity of fish with remaining lemon slices. Drizzle with wine and oil. Season well with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching foil to secure. Bake for 50 minutes or until fish is cooked through.
Meanwhile, make Greek potato salad. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high. Cook for 8 to 10 minutes or until just tender. Drain well. Cool for 15 minutes. Cut potatoes in half, quartering any large potatoes.
Place cucumber, tomato, onion, capsicum, potato, and olives in a large serving bowl. Toss gently to combine. Arrange feta on top of salad. Whisk oil, vinegar, and oregano in a small jug. Season. Drizzle over salad.
Carefully transfer fish, onion and lemon slices to a serving plate. Top with extra dill and oregano. Serve with potato salad, tzatziki, and crusty bread.

 


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