Whole Baked Snapper with Pine Nut Stuffing

Name: Whole Baked Snapper with Pine Nut Stuffing
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon raisins or sultanas; freshly ground black pepper; 2 red snapper, weighing about 430 g (1 lb) each, cleaned and scaled – smile at your fishmonger; olive oil; ½ red onion, sliced into rings; 1 teaspoon fresh marjoram, chopped; grated zest of ½ lemon or 1 lime; 6 tablespoons long-grain rice, cooked; a few oysters, fresh preferably, but bottled will do; 3 tablespoons pine nuts; salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

As you know, Australians are obsessed with barbecuing and this recipe can be as happily prepared wrapped in foil on the barbecue or baked in the oven. You could use red mullet or gurnard or any firm-fleshed fish.

Ingredients

2 red snapper, weighing about 430 g (1 lb) each, cleaned and scaled – smile at your fishmonger

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Wash the fish well and pat dry. With a sharp knife, make diagonal slashes across the back of each fish. Brush a large baking dish with olive oil, pop in the fish and olive-oil them liberally.

Mix together all the ingredients for the stuffing and whack this mixture into the cavity of each fish, securing with cocktail sticks. Arrange a few red onion rings on top of each fish. Cover the di