Baked Snapper with Garlic Rub

Sep 09, 2011

Baked Snapper with Garlic Rub

Stephen here.

It has been a goal for a long time since Jasmyne and I started living together to introduce her to some of the delights that our seas and waterways have to offer. Over the past few months I have been exposing her to some of the many dishes available to us including our seafood tasting plate, and my favourite seafood shop.

So to add to her ever growing list of favourite seafood dishes here is a baked snapper with a garlic rub. The flesh of the fish is infused with the heady aroma and flavour of garlic, making it more palatable for people who aren't necessarily fans of the taste of fish. I had also used local whole snappers, however this recipe is suited for other fish such as barramundi.

Baked Snapper with Garlic Rub

Ingredients:

- Whole Fish, i.e. Local Snapper or Barramundi (about 700-800g each), scaled and washed

- Garlic rub: 50mL olive oil, 1 crushed garlic clove, ground black pepper and sea salt

Procedure:

1 - Score both sides of the fish every 2.5cm.

2 - Combine the ingredients of the garlic rub into a bowl.

3 - Place fish onto a tray lined with baking paper. Rub half of the garlic rub onto each side of the fish, then cover with cling wrap and marinate for 45 minutes in the fridge.

4 - Preheat the oven to 220 degrees Celsius. Take the fish out of the fridge and leave for 10 minutes, then bake for 30 - 35 minutes, or until cooked through.