Baked Snapper is Not suitable for PKU Diets. Refer to side dish recipes for protein counts.
Adapted from: fete/holiday Magazine
Even though we are a small family, I love to entertain and create a memorable experience on the holidays. This Christmas was definitely no exception. The table setting gave me the opportunity to use the new ceramic platter I bought at the pop-up Christmas market this year (thanks Jess from Shelf Life!) as well as create fun 3-D gingerbread cookies with Charlotte.
The Christmas Feast this year was light and fresh; just what we needed after a month of indulging. The main protein was a beautiful whole snapper. Usually, I do not like eating meat and generally have difficulties with preparing it. I make an exception at Christmas though; I want to impress the husband. The fish was accompanied by three fresh salads (suitable for PKU diets) and a light potato dish. I focused on creating a beautiful colour palette with the menu by using a lot of green with the salads and pops of red with figs, raspberries and pomegranates.
This feast is perfect at any time; not just Christmas and not just in warm weather. (Although cooking in season is always best.) Enjoy with your favourite people.
1 x 1 kg / 2 lbs whole fresh snapper, scaled and gutted (Not suitable for PKU Diets)
2 lemons, quartered
3 fresh bay leaves
4 sprigs marjoram
Pre-heat oven to 350 F / 180 C.
Rub fish, inside and out, with a generous amount of salt and set aside in the refrigerator for 1 hour before cooking.
Layer a large sheet of foil on the benchtop (enough to cover the fish). Lay a large sheet of baking paper (the same size) on top of the foil.
Position half of the lemon quarters, the bay leaves and marjoram along the length of the foil/paper and position the fish on top of the herbs.
Place the remaining lemon quarters inside the fish cavity.
Wrap and seal well. Bake for 45-60 minutes until the fish is steaming.
– Always take care when eating whole fish as it may include bones.