Whole Baked Snapper with Pine Nut Stuffing

Preparation info

  • Difficulty


  • Serves


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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.


  • 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

For the Stuffing

  • 6 tablespoons long-grain rice, cooked
  • a few oysters, fresh preferably, but bottled will do
  • 3 tablespoons pine nuts
  • 1 tablespoon raisins or sultanas
  • grated zest of ½ lemon or 1 lime
  • 1 teaspoon fresh marjoram, chopped
  • salt
  • freshly ground black pepper


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 dish with a lid or sheet of foil and bake in a preheated oven, 180°C/350°F (gas mark 4), for about 20 minutes, until the fish are cooked and tender. (The flesh should be firm yet moist, and it should flake easily.) Serve with buttered new potatoes and fresh vegetables.