This is a one pot dish, making it an easy mid-week meal. Scoring the meat and pushing garlic into the cuts is a nifty and quick way to ensure the maximum amount of flavour.
- 3 large tomatoes
- 150 g jar capers, drained
- 6 garlic cloves, 4 chopped, 2 sliced
- 4 celery stalks with leaves, chopped
- 250 ml (1 cup) dry white wine
- 3 desiree or sebago potatoes, peeled, cut into wedges
- 1 x 1 kg or 2 x 500 g whole snapper, cleaned
- 80 ml (⅓ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2009 Gran Sasso Trebbiano d’Abruzzo ($10).
Preheat oven to 180°C. Bring a saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then place in boiling water for 5 minutes or until skin starts to peel away. Refresh in cold water, then peel and roughly chop. Combine tomatoes, capers, chopped garlic, celery stalks and leaves, wine, potatoes and 250 ml (1 cup) water in a large roasting pan. Season with salt and pepper.
Score skin of fish, push sliced garlic into slits and place in vegetable mixture. Spoon some of the liquid over fish and drizzle with oil, ensuring the head is well oiled. Cover with foil and bake for 50 minutes or until fish is almost cooked. Remove foil, return pan to oven and bake for a further 15 minutes or until fish is lightly browned and just cooked. Drizzle over cooking juices to serve.
Photography by Alan Benson.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.