Try this easy and healthy baked snapper with peppers and cherry tomatoes recipe by Angela Nicolettou. It's just a matter of assembly and baking!
Ingredients
1 whole snapper
500g cherry tomatoes
2 red capsicums, roughly diced
2 green capsicums, roughly diced
Lemons
Extra virgin olive oil
Dried Greek oregano
How to make it
- Heat oven to 180C
- Clean fish and pat dry
- Score each side of the fish in the thick part of the flesh
- Season fish inside and out and squeeze lemon juice all over
- Stuff cavity with thin slices of lemon and some dried oregano
- Place fish in a large baking dish and add the tomatoes and capsicums all around it
- Season with salt and pepper and drizzle with olive oil
- Bake fish for 25mins and check if it is cooked
- The flesh will be just turning white near the bone in the thick part of the fish. If it is still pink return to oven for 10 mins and check again
- When ready, remove from oven, place on a large platter and pour over the tomatoes, capsicums and pan juices
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