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Baked Snapper with Garlic & Dill Butter Sauce

 

Prep Time: 10 mins.

Cook Time:  20 mins

Total Time: 30 mins.

Serves: 2-4 people

Cuisine: Main

Skill Level: Easy

 

Ingredients:

  • 800g whole snapper (scaled, gutted and cleaned)
  • 1 1/2 tsp salt , kosher/cooking (not table salt)
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil

For the stuffing:

  • 1/2 cup fresh dill sprigs, packed
  • 1/2 cup parsley leaves, packed
  • 4 garlic cloves, finely sliced
  • 1 lemon,  sliced (8 slices each lemon)

For the dill garlic butter:

  • 50g / 10 tbsp unsalted butter , cut into cubes
  • 2 tsp garlic , finely minced
  • 1  tbsp fresh dill , finely chopped

Method:

  • Preheat oven to 220°C/430°F (200°C fan). Line a tray with parchment/baking paper.
  • Trim fins: Cut all fins off the fish using scissors – both fins on the side, and the fins on the back and underside of the fish (but not the tail).
  • Slash flesh: Cut 3 slashes on each side of the fish, cutting through flesh down to the bone (see photos in post and/or video, helpful!).
  • Stuff fish  Sprinkle a bit of salt and pepper inside the cavity of the fish. Scatter the cavity with garlic slices, then stuff with parsley and dill. Layer lemons on top of herbs.
  • Tie fish Using kitchen string make 3 ties to hold fish together.
  • Season skin: Sprinkle remaining salt and pepper on the skin (both sides), including a bit on the head of the fish. Then drizzle with olive oil. Rub all over the fish, including in the slashes.
  • Bake 20 minutes: Place fish on prepared tray. Bake for 20 minutes or until the internal temperature is 55°C/131°F (insert thermometer in the thickest part of the fish, not against the bone). Alternatively, use a small knife at one of the cut slits in the fish to prise a bit of meat gently away from the spine. If it flakes away from the bone without resistance, it’s done.
  • Rest: Remove from oven, transfer to serving platter and leave it to rest for 5 minutes. The internal temperature will rise to 58°C / 136.5F (“medium”, ie. just-cooked and not raw at all, very juicy and moist).
  • Serve: with Garlic & Dill Butter Sauce on the side. Either pour over the butter just prior to serving the fish, or let everyone help themselves.

Garlic Dill Butter Sauce:

  • Melted butter: Place butter in a saucepan over medium-high heat. Once melted, add garlic and cook, stirring, for 45 seconds to 1 minute until it smells ridiculously good and you’re salivating!
  • Add dill: Remove from heat. Stir in dill. Use per recipe.

 

SHOPPING LIST

Kingfisher

  • Snapper

Nick & Sue’s Deli or Camberwell Market Deli:

  • Extra virgin olive oil
  • Unsalted Butter

Camberwell Fruit & Vege:

  • Garlic
  • Fresh dill sprigs
  • Fresh parsley
  • Lemon

Pantry:

  • Kosher salt
  • Black pepper