Whole Baked Snapper

Name: Whole Baked Snapper
Cuisine: Japanese
Ingredients: 3 tablespoons Pernod with a pinch of saffron threads soaked in it overnight; 3 tablespoons Pernod with a pinch of saffron threads soaked in it overnight; ⅓ cup chopped fresh basil leaves; 1 tablespoon chopped fresh thyme leaves; 2 tablespoons chopped fresh marjoram leaves; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 3 golden shallots, finely chopped; 3 garlic cloves, peeled and crushed; ⅘ cup (200 mL/6½ fl oz) virgin olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 kg (6 lbs) whole snapper

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Snapper is one of the most highly regarded eating fish and also one of the most versatile. This dish is easy to cook, looks impressive, and can he served hot or cold. It is a lunch dish and should be served with salad or as part of a buffet with other seafoods and cold meats.

Ingredients

3 kg (6 lbs) whole snapper
salt and freshly ground black pepper

Asia
Oceania
Japan
Australia
Sydney
Lunch
Fish course
Pescatarian
Gluten-free
Tokyo

Method

To make the herbed oil

Mix the herbed oil ingredients together. Set aside.

To bake the fish

Wash the fish under cold running water and remove any scales. Pat dry with a cloth or paper towels (absorbent kitchen paper). Using a sharp knife, slash the fish twice diagonally on both sides, right through the f