Ask the fishmonger to scale and gut it and the job is mostly done at the counter. Potatoes go in first so they soak up everything the fish drops on the way. Italian Chilli Oil goes on twice: once under the fish, once over it at the table, where it runs down through the flakes and into the spuds.
1 hr 10 mins. Serves 4.
Ingredients
- 1.2kg Whole snapper, scaled and gutted
- 3 tbsp Plateit Italian Chilli Oil
- 800g Desiree potatoes, sliced 5mm
- 1 Brown onion, sliced thin
- 1 Lemon, sliced
- 1 tsp Oregano, dried
- 100ml White wine
- 2 tbsp Olive oil
- Salt and pepper, generous
Method
- Oven to 200C. Toss the potatoes and onion with the olive oil, the oregano and plenty of salt. Spread in a large roasting tray and roast 30 mins.
- Slash the snapper three times each side to the bone. Salt it inside and out, fill the cavity with lemon slices.
- Rub 1 tbsp of Plateit Italian Chilli Oil into the slashes and the skin.
- Lay the fish on the potatoes, pour the wine around the edge, back in for 25 to 30 mins until the flesh at the thickest slash pulls away clean.
- Rest 5 mins. Take the tray to the table and pour the last 2 tbsp of the oil over the fish and the potatoes together.
Swap it: Pearl perch and bream work the same way, and so does barramundi if you can get one whole. Anything between 1kg and 1.5kg, same timings.
