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    • Mediterranean Red Snapper

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 326.1; Fat 13.3g; Carbs 4.1g; Cholesterol 82.1mg; Sugars 0.1g; Fibre 1.5g; Protein 46.6g; Sodium 1.41g
    A fresh red snapper seasoned with parsley, oregano, garlic, and lemon zest will taste like you’re on the Mediterranean. Easy enough for a weeknight supper, but also sophisticated enough for company.
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    Ingredients

    • ¼ cup chopped fresh parsley
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon chopped fresh oregano
    • 1 lemon, zested and sliced
    • 3 cloves garlic, minced
    • 2 whole red snappers, cleaned and scaled, about 1 pound each
    • salt and ground black pepper to taste

    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.

    Frozen Red Snapper Products

    • Red Snapper Portions 800g