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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Whole baked snapper with tomato and avocado salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of