
Ingredients:
- 2 small or 1 large snapper
 - 1 cup white wine
 - Handful of parsley
 - 1 squeezed lemon
 - 1 onion
 - 3 potatoes
 - 5 carrots
 - or how ever many vege's to fill the bowl
 - 4 cubes of butter
 - 1/4 cup of olive oil
 - 1/2 cup water
 
Directions
- Wash all the ingredients. Take the fish and marinate in the lemon juice and white wine overnight.
 - Chop up the veges... use as many as can fit in the roasting dish.
 - Stuff the fish with parsley and a cube of butter.
 - Season with salt and pepper and olive oil and place the remainder of the butter on top of the fish.
 - Season with salt and pepper.
 - Put in the oven at 180 degrees C for 45 minutes covered in foil (tuck the foil internally so the moisture remains in the dish).
 - Remove the foil and cook open for another 20mins or until slightly brown.
 - Snapper is the perfect fish which will steam the juices through the veges without the fishy smell. Great for the kids to pick up a few omega 3's!!
 - Make sure you have some bread to dip in the juices at the end. yummy!!
 






