Snappeer & Roast Vegetables

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

1. Wash all the ingredients. Take the fish and marinate in the lemon juice and white wine overnight.
2. Chop up the veges... use as many as can fit in the roasting dish.
3. Stuff the fish with parsley and a cube of butter.
4. Season with salt and pepper and olive oil and place the remainder of the butter on top of the fish.
5. Season with salt and pepper.
6. 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).
7. Remove the foil and cook open for another 20mins or until slightly brown.
8. 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!!
9. Make sure you have some bread to dip in the juices at the end. yummy!!