Snapper... what a catch. Why not bake the whole fish for a change? Here are two recipes
for Snapper baked in tin foil. A third is a tangy affair, this time filleted. Good luck
fishing and bon appétit....
LEMON
FRESH is perfect for the boat. There are 5 heat sealed sachets per pack which will lasts
for up to 12 months in the galley. Open one pouch at a time, the rest will keep with no
need for refrigeration.
1 whole snapper, cleaned and scaled
4 stalks of fresh thyme
1 onion, cut into rings
1 fresh tomato, sliced
3 tbsp fresh parsley, chopped
1 sachet of LEMON FRESH lemon juice
salt & pepper
Place Snapper on tin foil, season with salt & pepper. Cut 3-4 slits in flesh along the
body. Place fresh thyme and onion rings in slits. Cover fish with thinly sliced tomatoes,
chopped fresh parsley and one sachet of LEMON FRESH lemon juice. Rap the foil around the
fish and bake in preheated oven on medium heat for about 15-20 minutes or until fish is
cooked. Serve with steamed vegetables or garlic bread.
A tangy recipe for Snapper fillets. Serve with rice and steamed broccoli.
1/2kg snapper fillets
3 tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
1 can of chopped tomatoes,
2 tbsp capers
2 tbsp black olives, sliced
2 tbsp fresh parsley, chopped
1 sachet of LEMON FRESH lemon juice
salt & pepper
Heat olive oil in a pan and saute onion until tender. Add garlic, tomatoes, capers, black
olives, and parsley, and simmer for 10 minutes. Place the snapper fillets in a baking
dish, drizzle lemon juice, and then pour the sauce over the fish. Bake for 15 minutes (or
when Snapper flakes easily with a fork). Serve with rice and steamed broccoli.
1 whole snapper, cleaned and scaled
1 tbsp fresh ginger, grated
3 tbsp soy sauce
2 onions, chopped
1 tomato, diced
1 sachet LEMON FRESH Lime Juice
1 sachet LEMON FRESH Lemon juice
salt & pepper
Make three slashes across each side of the fish using a sharp knife. Place the fish on tin
foil in a shallow baking dish. Place fresh ginger, onions and tomatoes on top of the fish.
Season with sea salt & pepper. Drizzle with the soy sauce, lime juice and lemon juice.
Cover the whole dish with foil. Bake for approx. 20 min (or until the flesh can be flaked
with a fork).
