Baked Whole Snapper

Photo: flickr user cogito ergo imago

Ingredients

1 whl baby snapper, (about 2-3kg.) Ask the fishmonger to clean and scale the 3 cloves garlic

2 lemons, 1 cut into quarters, 1 cut into slices for garnish

1/2 cup parsley leaves, ½ cup coriander leaves

1/4 cup dry white wine

sea salt and ground pepper to taste

6 spring onions

2 tablespoons olive oil

300 ml tahini, (sesame seed paste)

2 cloves garlic, minced

150 ml lemon juice

75 ml water

sea salt and pepper

1 1/2 kg brown onions

olive oil for frying

150 grams toasted pine nuts/pistachio

1 sprg or coriander or parsley

Preparation

Check that all scales have been removed from the fish. Fill the cavity of the fish with some lemon pieces, 2 cloves garlic, 2 halved spring onions and some parsley and coriander sprigs.

Lay a large piece of foil on the bench and brush with a little of the olive oil. Oil both sides of the fish and score 3 deep slits into both sides of the fish. Lay the fish on the oiled section of the foil, and scatter around the remaining lemon pieces, spring onions, sliced garlic cloves and herbs. Grind plenty of black pepper over the fish. Pour over the wine. Place another piece of foil over the fish and fold the edges together to form a sealed package.

Place on an oiled baking tray and bake at 170c. for 30 minutes. Test the fish to see if it is cooked.

If it looks opaque and the fish flakes, it is ready. If not, return to the oven for 5 minutes more.

To make the tahini sauce, place the tahini in a food processor with the garlic and with the motor running, add the lemon juice and the some water. Continue processing until the mixture is the consistency of thick cream. (you may not need to use all the water) Season with salt and mix in 1 tablespoon fresh chopped parsley. Heat the olive oil and fry the onions until they are golden brown and slightly crisp. Drain well and season with a little salt.

To serve, lay the cooked fish on a serving platter, removing the skin if desired. Spread the tahini over the top then scatter the onions and pine nuts over the fish. Garnish with sprigs of coriander and parsley and the lemon slices.