Roasted Whole Snapper with Egyptian Spices

, from Issue #40. August, 2015
Photography by Aaron McLean.
Roasted Whole Snapper with Egyptian Spices

Serves: 4–6


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


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.