(Serves 2)

INGREDIENTS

2 baby snapper, whole
1 lemon, sliced into 5mm rounds
salt and pepper
2 tbsp olive oil

METHOD

Heat oven to 180C. Place the lemon slices in the cavity of the snapper, season the fish with salt and pepper then slice diagonally across the flesh. Wrap in greaseproof paper then foil and place on a tray in the oven for 12 minutes. Open the foil and paper and continue to cook for a further 10 minutes. Check it with a cooking thermometer: at 65C inside it’s perfect. Serve with lots of lemon, bread and salad.

SEASONAL SIX

Here are six warm weather vegetables that are fun to put alongside this lovely fish:

  • Peas - Boil peas for 4 minutes and serve simply – nothing added, their seasonal sweetness will shine through
  • Green beans - Again, keep it simple with beans that have been boiled for a few minutes and then tossed gently with olive oil and sea salt
  • Cos lettuce - Make a simple salad of cos, croutons and fresh herbs dressed with lemon juice and olive oil
  • Cucumber - Peel and slice the cucumber and mix with black olives, preserved lemon and rocket leaves
  • Sweetcorn - Just enjoy it simply boiled or grilled
  • Savoycabbage - Thinly slice the cabbage and combine with some grated carrot, chopped parsley, mayonnaise, red-wine vinegar and salt and pepper
Sourced from the sydneyfishmarket.com.au