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Baked Snapper with Tomato Sauce

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients

Whole Snapper

  • 1 1/2 lb whole snapper cleaned
  • 2 tbsp soy sauce
  • 1 1/4 tsp garlic minced
  • 2 scallions sliced - separate white from green parts
  • 1/4 packed cup cilantro chopped
  • Drizzle olive oil
  • 2/3 tsp freshly ground black pepper
  • 1 tsp sesame oil

Tomato Sauce

  • 1 cup diced tinned tomatoes
  • 1/2 cup unsalted chicken stock
  • 2 tsp sesame oil
  • 1 tsp garlic minced
  • 1 serrano pepper deseeded and sliced thin (optional)
  • Small bunch of scallion and cilantro tied up using cooking twine

Equipment & Utensils

  • Baking tray
  • Aluminum foil
  • Medium saucepan

Instructions

  • Once you have cleaned the snapper, place on a large plate or board.
  • Create 2-3 slightly diagonal slits on each side of snapper. Cut relatively deep but do not cut through the bone.
  • Drizzle 1 tbsp soy sauce inside and outside of snapper.
  • Smear garlic inside and out of snapper, making sure some of the garlic gets into the slits you cut.
  • Mix white parts of scallion and cilantro, then stuff fish with it.
  • Place baking tray in a preheated oven at 420 for 5 mins, then remove and place enough aluminum foil on top to envelope the snapper.
  • Drizzle foil with olive oil, and half the amount of black pepper.
  • Sprinkle green parts of scallions then place snapper on top.
  • Drizzle snapper with sesame oil, 1 tbsp soy sauce and rest of black pepper.
  • Create an envelope with the foil to cover the snapper then place in preheated oven at 420 and cook for approx. 20 mins.

    Tomato Sauce

    • Place tomatoes, stock, sesame oil, garlic and serrano into a saucepan and heat on high until it begins to bubble, then add bunch of scallions and cilantro.
    • Reduce heat to simmer and stir until sauce reduces a little and takes on a slight sweetness in flavor.
    • Discard bunch of scallions and cilantro, then pour sauce over fish.
    • Serve immediately.