Serves: 4–6
INGREDIENTS
2 x 1 kilogram whole snapper, scaled and gutted
2 lemons
handful of coriander, stalks and leaves
½ punnet cherry tomatoes
4 vine tomatoes
Spice paste
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
½ teaspoon each ground cinnamon and paprika
2 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Paste: Combine the ingredients in a small bowl and season.
Fish: Make 3-4 deep cuts through to the bone on each side of the fish.
Rub the spice paste into the cuts of the fish. Slice one lemon and tuck the slices into the cavities with the coriander.
Place the fish on a large lined baking tray. Cut the second lemon into quarters and place around the fish with the vine tomatoes. Roast for 8 minutes then add the cherry tomatoes to the tray. Roast for a further 5 minutes or until the fish is cooked and the tomatoes are tender.
To serve: Transfer to a serving platter and serve with the Yoghurt, Mint and Pistachio Sauce.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.