I picked up two packets of pre-packed fresh red snapper fillets in the supermarket on Saturday with the intent of cooking it the next day. We haven't had baked fish for quite a while now or fish for that matter. I must confess, I don't cook fish often but after all the eating sessions over the recent Chinese New Year holidays, something light sounded ideal.
For this meal, I didn't even bother to follow any recipe whatsoever. I just threw together a few ingredients which in my mind seems to go pretty well with baked fish. I served the fish with a warm potato salad which I had posted up last week.
If you are looking for a precise recipe, you'll not going to find it in this post. However if you are looking for a quick, no frills and a delicious meal, I'll ask that you give this a try ... in my books no regrets that's for sure!
Baked Red Snapper Fillet
2 fresh red snapper fillet, cleaned (you can use other white fish eg. dory)
Zest from 1 lemon
3 - 4 sprigs of fresh rosemary
3 Tbsp of unsalted butter
Extra virgin olive oil
Sea salt (I used Maldon) and black pepper to taste
1) Pre-heat your oven to 180C
2) Line a baking sheet with foil and drizzle it with some olive oil.
3) Sprinkle the fillets on both sides with salt and black pepper. Lightly pan fry the fillets skin-side down first for about a minute on each side. Then transfer the fillets onto the baking tray.
4) Add the lemon zest and fresh rosemary leaves (removing the stalk) on top of the fish. Drizzle generously with olive oil. Finally break the butter into small pieces and pile on top of the fish.
5) Bake for about 15 to 20 minutes until cooked and brown (depending on the thickness of your fillet).
6) Serve immediately with slices of lemon and your favourite salad.