Whole Baked Snapper with Zucchini & Tomatoes

Cook time 1 hour
Servings 2


1 whole baby snapper (approx. 1 kg), scaled, gutted and scored
Olive oil
Salt and pepper
½ lemon, thin slices
1 French shallot, finely sliced
1 pinch saffron
½ cup white wine

2 large ripe tomatoes, diced
2 kestral potatoes, washed and cut into cubes
2 small zucchini, cut into 2 cm rounds
1 handful olives


Whole Baked Snapper with Zucchini & Tomatoes


Preheat the oven to 190°C.

In a large baking tray add the tomatoes, potatoes, zucchini, olives and season with salt and pepper and a pinch of saffron. Drizzle with olive oil and coat evenly all over. Place the whole fish on top of the vegetables and season inside and out with salt and pepper. Fill the cavity with lemon, shallots and saffron. Also add the wine.

Bake in the oven for 35-45 minutes or until the fish is just cooked and coming away from the bone on the thickest part. The potatoes should be perfectly cooked at this stage. Remove from the oven and rest for 5 minutes before serving whole at the table.