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    Red Snapper

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    Red Snapper

    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.

    • Preparation time: 5 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 15 minutes, plus cooling 15 minutes

    Serves: 4


    • 2 small sprigs rosemary
    • 6 tbsp extra virgin olive oil
    • 1 clove garlic, finely sliced
    • 2 New Zealand red snappers, filleted
    • salt and freshly ground black pepper
    • 1 lemon, quartered


    1. Wash and dry the rosemary sprigs. Strip off the leaves and place in a small saucepan with the olive oil and finely sliced garlic. Set over a very low heat. Once it releases a gorgeous smell and the garlic begins to look soft, remove the pan from the heat and leave to cool. The garlic will continue to cook. Do not allow the garlic to burn or it will infuse the oil with a bitter taste.
    2. Shortly before serving, preheat a griddle pan on a medium-high heat. It needs to be very hot before you add the fish. Brush the fish fillets with 2-3 tbsp of the infused oil. Season with salt and freshly ground black pepper then place, flesh-side down, on the griddle pan. Griddle for 3 minutes then gently ease off the pan and flip over. Cook for 3 minutes more and transfer to warm plates. Spoon the remaining aromatic oil over each fish (discarding the garlic and rosemary) and serve with lemon wedges.

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