Serves: 4–6
INGREDIENTS
2 x 1 kilogram whole snapper, scaled and gutted
2 lemons
handful of coriander, stalks and leaves
½ punnet cherry tomatoes
4 vine tomatoes
Spice paste
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
½ teaspoon each ground cinnamon and paprika
2 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Paste: Combine the ingredients in a small bowl and season.
Fish: Make 3-4 deep cuts through to the bone on each side of the fish.
Rub the spice paste into the cuts of the fish. Slice one lemon and tuck the slices into the cavities with the coriander.
Place the fish on a large lined baking tray. Cut the second lemon into quarters and place around the fish with the vine tomatoes. Roast for 8 minutes then add the cherry tomatoes to the tray. Roast for a further 5 minutes or until the fish is cooked and the tomatoes are tender.
To serve: Transfer to a serving platter and serve with the Yoghurt, Mint and Pistachio Sauce.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!