Baked Snapper in acqua pazza
Ingredients
- 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!
