Mediterranean Whole Snapper

Serves: 2-4
Easy
Time: 50 minutes

INGREDIENTS:

1kg whole snapper, gutted and scaled
1 zucchini, sliced
2 lemons, thinly sliced
8 sprigs lemon thyme
8 sprigs oregano
3 garlic cloves, thinly sliced
1 small red onion, thinly sliced 
8 cherry truss tomatoes 
¾ cup green olives, pitted
2 tablespoons olive oil

METHOD:

1. Preheat oven to 200°C (180°C fan-forced). Rinse the fish inside and out with cold water. Pat dry with paper towel. Make three incisions on each side of the thickest part of the fish. 

2. Line a baking tray with baking paper. Place the slices of zucchini in the middle of the tray and place the fish on top of the zucchini. Put some of the lemon slices, thyme, oregano, garlic, onion, tomatoes and olives into the cavity, and spread the rest over and around the fish. Drizzle with olive oil and season with salt and freshly ground black pepper. 

3. Bake for 30 minutes or until the fish is cooked—the flesh will flake easily when tested with a fork—and serve immediately.
   

Want to know where the best part of any fish is? There is a small piece of flesh in the cheek of the fish - be sure not to waste it! It’s the sweetest and most tender part.