When Maximilans Head Chef Jamie Laing shared this delicious recipe for whole baked snapper with us, we couldn’t wait to share it with you.
Whole Baked South Australian Snapper, Nori Butter, Kipfler Potatoes & Fresh Herbs
1.5 kg South Australian Snapper, Whole scaled and cleaned. (Samtass will do this for you) 400gms Kipfler Potatoes, boiled until soft and then thinly sliced.
500grms Unsalted butter, softened
2 x Dried Nori sheets,
1x Bunch Parsley, Picked
2x Limes, Zested
1x Lemon, sliced rounds
salt and freshly ground pepper
The Nori Butter is best made the night before.
Firstly, toast the Nori sheets.The easiest way is gently holding them over the flame with tongs on a stove top until they become nice and crispy (but not brown). Once toasted, place them into a food processor and blitz to a fine crumb.
Place into fridge until just firm. Then when cooled, dice into cubes and return to fridge until next day.
Pre Heat oven 180 degrees.
Lightly score the skin of the snapper, making sure you don’t cut to much into the flesh.
Lightly season the outside of the fish with salt – place onto tray.
Fill the cavity of the fish with kipfler potatoes, diced nori butter and lemon slices.
Drizzle with olive oil and place into oven.
Bake for 30 – 35 mins or until cooked through when tested with a fork (the flesh should flake off the bone).
Let the fish rest for about 3-5 mins then transfer onto a serving platter.
Serve with your favourite salad. I recommend using some fresh herbs and a nice zesty salad dressing.
SUGGESTED MATCH: Sidewood’s 2014 Pinot Gris (RRP $20)