Whole baked snapper with tomato and avocado salad

Name: Whole baked snapper with tomato and avocado salad
Yield: Serves 4
Ingredients: 400 g (14 oz/1 punnet) heirloom tomatoes (tomato medley), halved; 1 teaspoon red wine vinegar; 2 celery stalks, sliced on the diagonal; 1.5 kg (3 lb 5 oz) whole snapper; 2 avocados; 60 g (2¼ oz) butter, softened; 25 g (1 oz/1 cup) celery leaves; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 baby cos (romaine) lettuce, thickly sliced; 1 lemon, halved; 4 dill sprigs

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

In this recipe I cooked the fish in the oven, but there’s no reason why you couldn’t cook it in a covered barbecue. I say that because this really is a summertime dish–fresh seafood, ripe tomatoes and fresh lemon and herb flavours–perfect for those lazy summer evenings outside, with a background chorus of cicadas and crickets.

Ingredients

1.5 kg (3 lb 5 oz) whole snapper
60

Fish course
Pescatarian
Summer
Gluten-free

Method

Preheat the oven to 200°C (400°F). Pat the fish dry with paper towel. Using a sharp knife, score the fish in a crisscross pattern on both sides. Place two large sheets of foil on the work surface, ensuring that both pieces of foil are longer than the fish. Grease both sheets of foil wi