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Roseate red snappers from New Zealand have luscious sweet-tasting, white flesh that is superb eaten plainly with just a squeeze of lemon. For maximum juiciness, bake whole (covered) in the oven with a few sprigs of fresh dill, a squeeze of lime juice and a sprinkling of olive oil. One fish will serve two people. Red snappers taste particularly good smeared with a pat of chilli lime butter or accompanied by a butter sauce, such as a beurre blanc. Grilled snapper with rosemary-infused olive oil dressing: This dish uses filleted rather than whole fish. Ask the fishmonger to scale, clean and fillet your fish. This dish is delicious with chips and a salad.
This recipe was first published in November 2003.