Baked Red Snapper recipe
information
Any large white fish can be cooked in this way.
ingredients
1 large red snapper
50 ml (2 fl oz) red wine vinegar
100 ml (4 fl oz) olive oil
225 ml (8 fl oz) white wine
600 ml (1 pt) water
10 g (2 tsp) sugar
5 g (1 tsp) salt
2 cloves garlic, finely chopped
50 ml (2 fl oz) red wine vinegar
100 ml (4 fl oz) olive oil
225 ml (8 fl oz) white wine
600 ml (1 pt) water
10 g (2 tsp) sugar
5 g (1 tsp) salt
2 cloves garlic, finely chopped
method
1. Clean and fillet the fish.
2. Reserve the head and bones.
3. In a saucepan, combine the reserved fish trimmings with the vinegar, olive oil, wine, water, sugar, salt and garlic. Cover and simmer over a low heat for 30 minutes.
4. Strain the fish stock mixture through a fine sieve.
5. Preheat the oven to 220°C (425°F) Gas 7.
6. Put the red snapper fillets in a large baking pan.
7. Pour the fish stock mixture over the fillets.
8. Bake for 30 minutes.
9. Keep warm. Pour off the cooking liquid and serve in a gravy boat on the side.
2. Reserve the head and bones.
3. In a saucepan, combine the reserved fish trimmings with the vinegar, olive oil, wine, water, sugar, salt and garlic. Cover and simmer over a low heat for 30 minutes.
4. Strain the fish stock mixture through a fine sieve.
5. Preheat the oven to 220°C (425°F) Gas 7.
6. Put the red snapper fillets in a large baking pan.
7. Pour the fish stock mixture over the fillets.
8. Bake for 30 minutes.
9. Keep warm. Pour off the cooking liquid and serve in a gravy boat on the side.
serving amount
serves 8
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