MEDITERRANEAN BAKED FISH
There’s something gloriously uncomplicated about a simple baked Mediterranean baby snapper. Its delicate white flesh transforms in the oven, steam coaxing it to gently flake away from the bone like soft ribbons. The marinade is a simple mix of oregano, thyme, white pepper and garlic that penetrates into the fish through a marinade rubbed into the score skin. I pair the fish one of my favourite sauces, ladolemono, which is generally a dressing Greeks love to add to everything, with mine being emulsified so it becomes the perfect glossy sauce to enjoy with the delicate white fish.
The fish is a perfect main to enjoy with the below sides…
MEDITERRANEAN BAKED FISH
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MEDITERRANEAN BAKED FISH 〰️
Time: 30 minutes
Serves: 2-3 as a shared main
Preheat oven to 180 degrees Celsius fan forced.
3 table spoons extra virgin olive oil
5 garlic cloves, minced
1 tea spoon white pepper
1 tea spoon dried oregano
1 tea spoon dried thyme
Salt, pinch
1 baby snapper*
(Optional) 20gm fresh dill, finely chopped
*make sure it’s gutted, scaled and cleaned. If baby snapper not available, grab a small medium white flesh fish like branzino or tilapia.
In a small bowl mix together EVOO, garlic, white pepper, oregano, thyme and salt. Place snapper on baking tray and cut racing lines vertically against the skin and then pour marinade on top and rub all over and into the cuts. Pop into over for 20 minutes or until just cooked through.
Place baked fish in the centre of the plate, pour over the ladolemono and finish a sprinkling of fresh dill. Enjoy with rice and vegetables.