Whole Baked Baby Snapper with Lemon, Garlic & Sage

Ingredients

1 Baby Snapper

2 Lemons

1 Bulb Garlic

1 Bunch Fresh Sage

Olive Oil

Sea Salt

Black Pepper

Method

Preheat oven to 180℃

Pat the gutted, gilled & scaled snapper dry with paper towel, with a sharp knife cut slits in the flesh about two centimetres apart taking care not to cut too deep into the fish. Place the fish on a deep sided tray that has been lined with baking paper.

Slice the lemons and place some in the cavity and the rest on the tray, leaving the garlic in its skin pop some of these into the cavity as well along with half a bunch of sage.

Drizzle the fish with olive oil & season well with sea salt and a little black pepper, place in the oven and bake for 40 minutes, basting every now and then.

To serve, scatter with fried sage leaves and serve with steamed green veg or salad.

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