Name: Whole snapper with pea and herb dressing
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 600 gram kumara (orange sweet potato), cut into 1cm slices; 1/2 cup (125ml) extra virgin olive oil; 1.5 kilogram whole snapper, cleaned; 1 teaspoon red chilli flakes; 1 clove garlic, finely chopped; 1/4 cup (60ml) lemon juice; 200 gram snow peas, sliced thinly; 1/2 cup loose packed fresh mint leaves; 1 bunch chives, trimmed, cut into 5cm lengths; 2 long fresh red chillies, sliced thinly

Whole snapper with pea and herb dressing

Ingredients

600 gram kumara (orange sweet potato), cut into 1cm slices

1/2 cup (125ml) extra virgin olive oil

1.5 kilogram whole snapper, cleaned

1 teaspoon red chilli flakes

1 clove garlic, finely chopped

1/4 cup (60ml) lemon juice

200 gram snow peas, sliced thinly

1/2 cup loose packed fresh mint leaves

1 bunch chives, trimmed, cut into 5cm lengths

2 long fresh red chillies, sliced thinly

Method

1.Preheat oven to 220°C (200° fan-forced). Line two oven trays with baking paper.

2.Toss the kumara in a bowl with 2 tablespoons of the oil; season with salt and pepper. Place kumara on one of the prepared trays; roast kumara for 25 minutes, turning halfway through, or until browned and tender.

3.Meanwhile, rinse the snapper and pat dry with paper towel. Score the flesh with 3 deep cuts in the thickest part on both sides; place on the remaining tray. Rub fish with 1 tablespoon of the oil; season with sea salt and freshly ground black pepper. Roast for 15-20 minutes or until fish flakes with a fork.

4.Meanwhile, heat the remaining oil in a medium frying pan over a medium heat; add the onion and chilli flakes. Cook for 1-2 minutes until softened then add the garlic. Remove from heat when the garlic is just beginning to colour and transfer to a heatproof bowl. Stir in lemon juice.

5.Add the snow peas to the bowl with the onion mixture; toss to coat in the dressing.

6.Transfer the fish to a large platter and arrange the peas, herbs and chilli over the top. Serve with kumara.

Not suitable to freeze or microwave. Ask your fishmonger to gut and scale the fish for you.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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