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!!