2x 700g small local snapper (ask your fishmonger to gut and scale them)
3 lemons, sliced
6 large cloves of garlic, peeled and crushed
1 bunch of fresh thyme or oregano
2 tablespoons olive oil
Pinch of Murray River Salt Pink Flakes
Cracked black pepper
To serve:
Medley of small and cherry tomatoes
2 tablespoons olive oil
Preheat the oven to 190 degrees bake and prepare a large roasting tray or cast iron pan.
Use a sharp knife to cut light slashes into the sides of the fish. Fill the cavity of the fish with lemon slices, garlic and fresh herbs.
Drizzle olive oil over the fish and use your fingers to rub it in. Sprinkle it with Murray River Salt pink flakes and cracked black pepper.
Pour over your medley of cherry tomatoes and extra olive oil and bake in the oven for 20 minutes.
Remove from the oven and allow the fish to cool for 10 minutes.
Serve with an extra drizzle of lemon juice and Murray River Salt flakes.
30 in stock
35 in stock
15 in stock
30 in stock
35 in stock
15 in stock
