![]() ![]() Pour the wine and orange juice around the fish, and drizzle each fish with 2 tablespoons of the olive oil. Lay the fish on top of the orange slices, and divide the rosemary leaves, orange zest, garlic cloves, and olives evenly over the tops of the 2 fish. Place 3 sprigs of rosemary across the each of the 2 rows of oranges. Place the orange slices on the bottom of a large roasting pan in 2 columns of 4 orange slices. Season the snappers with the salt and pepper. Serve the fish pieces on a plate and top with the pan juices and lemon slices.2 (2-3 pound) whole red snappers, scaled and guttedĢ large oranges, each sliced crosswise into 4 thick slicesĦ sprigs rosemary, plus 2 tablespoons rosemary leavesġ/4 cup julienned orange zest (strips of zest).Sprinkle with some chopped coriander and drizzle with a bit more lemon juice. After the top half of the fish flesh has been removed, it is very easy to then lift off the skeleton of the fish to reveal the bottom half of the fish. To serve, carefully remove the flesh from the top part of the fillet, removing any pin bones.Place the fish on a baking tray lined with parchment paper and bake for 20-30 minutes or until the flesh is cooked and the skin is rather crispy.You can bake the fish immediately, or let it marinate for up to 20 minutes. Drizzle olive oil generously on both sides of the fish and then season with salt.Score the skin of the Snapper on both sides using a sharp knife (3 cuts on the diagonal on each side) and then spread the chili mixture all over, working it into the score marks. Mix the chili sauce, preserved lemon, garlic and the lemon juice in a small bowl.Place some Kaffir lime leaves, coriander sprigs and several lemon slices in the inside of the fish cavity.Make sure all scales are removed from your fish. Step 2: Peel back the skin, then make an incision down the middle of the fish Step 1: Make an incision with your knife along the head and along the tail to release the flesh. ![]() And by the way, if you haven’t already done so, please do ‘like’ my G’day Souffle’ Facebookpage- it would really make my day! If you want to skip the part on how to carve a whole baked fish, then please flip to the bottom of the page to view the recipe. And then the fun starts of carving and eating the fish! After you sprinkle some salt and olive oil onto the fish, it’s baked in the oven for about 20-30 minutes. Then you make three diagonal cuts on both sides of the fish and rub a chili, garlic and lemon mixture into the skin. The recipe for my Baked Snapper is easy- you simply place some coriander, lemon slices and kaffir lime leaves in the cavity of the fish. ![]() The answer is easy- by cooking the fish in its bones, the flesh becomes nice and tender and the pan juices oozing from the fish are wonderful! This post will show you how to successfully carve a whole baked fish (and not die trying!) This is especially useful if you are serving a large fish suitable for several people, and you need to divide the fish up in a tidy manner without encountering any bones.īut first let’s talk about why some of us lust over whole baked fish. Luckily the waiter came to my rescue and dissected the fish for me. I took my fork and plowed into the fish, but immediately hit bone. I first came across this dilemma in Viet Nam several years ago when I ordered a whole baked fish. ![]() But how do you eat a whole baked fish- where do you begin? Do you start hacking at it with your knife and fork or approach it like a medical procedure, gently removing bones and tissue? Having a whole baked fish presented to you on a plate is such a grand experience, with the fishes body shimmering before you, the succulent pan juices dripping on the plate and the tender meat falling off the bone. ![]()
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