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Snapper: Roasted Whole Snapper on Vegetables

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ROASTED WHOLE SNAPPER ON VEGETABLES:

Ingredients:  (Serves 4)
1.6kg whole snapper
3 leeks, havled lengthwise and cut into 3cm lengths
2 red capsicums, cut in 1cm strips
550g Desiree potatoes, skins scrubbed and very thinly sliced
Olive oil
250ml dry white wine
1/2 teaspoon saffron threads
Method:
1.  Combine vegetables and 1/4 cup olive oil in a large roasting pan, season to taste and mix well.  Roast vegetables at 190C degrees for 30 minutes.
2.  Combine wine and saffron threads in a jug and stand for 10 minutes to infuse, then pour over roasted vegetables.
3.  Rub fish all over with a little olive oil and place on top of vegetables.
4.  Return to oven and roast for 30-35 minutes until fish is just cooked through.
5.  Rest fish for 5-10 minutes before serving.  Serve portions of fish on a pile of roasted vegetables drizzled with some pan juices.