Baked Snapper

A healthy and quick meal with the Herb Olive Oil.

Ingredients

1 whole snapper, around 1kg

80mL Pukara Estate Basil Extra Virgin Olive Oil

1 whole lemon, cut into thin slices

2 garlic cloves, sliced

1 small brown onion, sliced

Method

Preheat oven to 180°C. On a large sheet of aluminum foil, drizzle a little Basil oil and place the snapper on top. Make small incisions in the skin across the body and insert slices of garlic. Inside the cavity of the fish, stuff most of the sliced onion and lemon. Top the fish with the remaining slices of onion and lemon. Drizzle with the rest of the Basil oil, season well, and wrap tightly in foil to ensure no air escapes. Bake for 20 minutes, then open the foil at the top to expose the snapper and bake for a further 5 minutes. The wrapped fish can also be cooked on a barbecue. Remove from foil and transfer to a serving plate with the juices. Serve with steamed greens and mash.