Name: Asian baked snapper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram baby new potatoes; 2 medium tomatoes (300g); 3 medium red onions (510g), sliced thinly; 1 fresh long red chilli, sliced thinly; 2 tablespoon shredded fresh basil; 1/3 cup (80ml) olive oil; 2 x 500g whole cleaned snapper

Asian baked snapper

This Asian-inspired dish is a wonderful way to enjoy fish.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

500 gram baby new potatoes

2 medium tomatoes (300g)

3 medium red onions (510g), sliced thinly

1 fresh long red chilli, sliced thinly

2 tablespoon shredded fresh basil

1/3 cup (80ml) olive oil

2 x 500g whole cleaned snapper

Method

1.Preheat oven to 220°C (200°C fan).

2.Boil, steam or microwave potatoes until just cooked; drain.

3.Meanwhile, seed tomatoes; slice into thin strips. Place half the onion and half the tomato in a large baking dish; top with chilli and half the basil, drizzle with 1 tablespoon of the oil.

4.Season fish; place on onion and tomato in large baking dish. Top with remaining onion, tomato and basil; add potatoes and drizzle with remaining oil.

5.Roast for 12 minutes or until fish is just cooked through.

To check if the fish is cooked, insert a knife into the thickest part of the flesh; the flesh should pierce easily with no resistance to the knife. The flesh will also have turned opaque.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook