Baked Snapper in acqua pazza

Serves Icon
Time 40 Minutes
  • 800g whole snapper (sea bream), cleaned
  • 4 cloves garlic, x2 whole and x2 finely chopped
  • 1 large bunch parsley, ½ roughly chopped and ½ finely chopped
  • 2 tablespoons (40ml) extra virgin olive oil
  • 1 tablespoon capers, finely chopped
  • 400g cherry tomatoes, halved
  • 150ml white wine
  • 150ml water
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Preheat the oven to 220°C conventional oven/ 200°C fan-forced (428° Fahrenheit/Gas 7). Line a large baking tray with baking paper.

Step 2

Cut 3 slashes in the thickest part of the snapper (sea bream) and season cavity with salt and pepper. Place the roughly chopped parsley and 2 whole garlic cloves in the cavity of the snapper. Drizzle olive oil over the fish, and season with salt and pepper.

Step 3

Rub the chopped garlic, capers and finely chopped parsley in the slits of the fish. Arrange the tomatoes, around the Snapper. Pour over the white wine and water.

Step 4

Bake for 20 – 25 minutes until the fish is cooked through.

Step 5

Transfer Baked snapper in Acqua pazza to a serving plate – buon appetito!

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