0
0 ITEM(S) - £0.00 GO

Menu

    • Caribbean Baked Red Snapper with Garlic

    Mark Sharron
    Easy
    40 minutes
    2 to 4
    Amount Per Serving: Calories 554; Fat 28; Cholesterol 168mg; Carbs 11g; Sugars 1g; Fibre 1g; Protein 62g; Sodium 6.39g
    An easy and memorable dish from the Caribbean. When purchasing the whole snapper from the fishmonger, ask them to clean and remove the scales. If you are not able to find any whole red snapper, use its fillets and bake it for around 25 minutes.
    1 rating
    layout 0 comment

    Ingredients

    • 1 whole red snapper, about 2 1/2-pound
    • 1 tablespoon minced garlic
    • 1 tablespoon fresh lemon juice
    • 3/4 teaspoon seafood seasoning
    • 2 tablespoons chilled butter, cut into pieces
    • 6 fresh thyme sprigs
    • 6 thin lemon slices

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • While the fish is baking, heat a cast-iron skillet over medium-high heat. Add the remaining 1/2 teaspoon of salt to the pan and the butter.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Spread the fish out into a single layer, then sprinkle the remaining garlic, thyme, lemon slices and remaining lemon juice over the top.
    • Serving Suggestions: Plate the fish and squeeze the lemon over the top. Serve with boiled new potatoes, sautéed broccoli, and tossed salad.