With a whole fish on top of truss tomatoes and potatoes, this fresh tray bake is perfect for entertaining.
The ingredient of Mediterranean snapper tray bake recipe
- 400g cherry truss tomatoes
- 2/3 cup dry white wine
- 2 tablespoons lemon juice
- 4 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 2/3 cup extra virgin olive oil
- 1kg red-skinned potatoes, cut into 1cm slices
- 2/3 cup fresh oregano leaves, plus extra to serve
- 2/3 cup fresh dill sprigs, plus extra to serve
- 2 teaspoons finely grated lemon rind
- 1 teaspoon caraway seeds
- 1.5kg whole cleaned snapper
- 1/3 cup kalamata olives
- 2 tablespoons drained capers, rinsed
- Lemon wedges, to serve
The instruction how to make Mediterranean snapper tray bake recipe
- Preheat oven to 200C/180C fan-forced. Grease a large baking tray with sides.
- Remove half of the tomatoes from the vine. Place in a large bowl. Using hands, crush tomatoes. Add wine, lemon juice, garlic, coriander, paprika and 1 tablespoon oil. Season with salt and pepper. Stir to combine. Add potato. Toss to combine. Place potato mixture on prepared tray. Bake for 30 minutes.
- Meanwhile, place oregano, dill, rind, caraway seeds and remaining oil in a small food processor. Season with salt and pepper. Process until finely chopped. Make 4 slits on each side of fish. Rub dill mixture in cavity and in slits of fish. Place fish on potato mixture. Bake for 15 minutes.
- Cut remaining tomatoes into small portions. Add tomatoes, olives and capers to tray. Bake for a further 15 minutes or until fish is cooked through. Sprinkle with extra herbs. Serve with lemon wedges.
Nutritions of Mediterranean snapper tray bake recipecalories: 359.217 calories
calories: 11.5 grams fat
calories: 2.1 grams saturated fat
calories: 16.1 grams carbohydrates
calories: 42.3 grams protein
calories: 114 milligrams cholesterol
calories: 351 milligrams sodium