Baked whole fish

Name: Baked whole fish
Yield: 4
Ingredients: 1 Whole snapper, cleaned, gutted and scaled (Main); ½ Onions, finely chopped; 1 Spring onion, finely chopped; 1 handful Coriander, finely chopped; 1 Tbsp Capers, rinsed and finely chopped; 1 Jalapeno pepper, pickled, finely chopped; 2 Garlic cloves, crushed with 1 tsp salt flakes; 1 knob Ginger, small, grated; 2 large Tomatoes, deseeded and chopped; 2 Limes, 1 zested and juiced and the other cut into wedges for serving; 1 cup French bread, broken into chunks, or use 1 cup cooked rice

for 4 people

Tamara West

Warren Elwin

Food writer

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Ingredients

1	Whole snapper, cleaned, gutted and scaled (Main)
½	Onions, finely chopped
1	Spring onion, finely chopped
1 handful	Coriander, finely chopped
1 Tbsp	Capers, rinsed and finely chopped
1	Jalapeno pepper, pickled, finely chopped
2	Garlic cloves, crushed with 1 tsp salt flakes
1 knob	Ginger, small, grated
2 large	Tomatoes, deseeded and chopped
2	Limes, 1 zested and juiced and the other cut into wedges for serving
1 cup	French bread, broken into chunks, or use 1 cup cooked rice

Directions

To create a larger space for stuffing, carefully open out the cleaned whole snapper by running a sharp knife from the inside cavity down the line of the bones (taking care not to slice through the back of the fish).
Preheat oven to 180C. Mix together onion, spring onion, coriander, capers and jalapeno, crushed garlic, grated ginger, tomatoes, lime zest and juice, ground black pepper and French bread or cooked rice. Mix together well.
Season the fish inside and out and carefully stuff. Score the top side of the skin, and bake until the fish is just firm. Rest lightly covered with foil for 5 minutes and serve with lime wedges.