Recipes
Baby Snapper With Sweet Chilli & Lime Glaze
Serves 2
- ½ cup sweet chilli sauce
- ¼ cup fresh lime juice
- grated rind of 1 lime
- 2 whole plate-sized baby snappers, scaled
- olive oil spray
- 20 snowpeas, topped & tailed
- freshly ground salt
- Preheat oven to 240°C.
Mix together chilli sauce, lime juice and zest. Taste for seasoning and set aside.
Score fish in a diamond pattern on one side and place in a lightly oiled baking dish, uncut side down.
Then generously brush with chilli glaze and pour the remainder over the top. Cook in oven for about 8-10 mins, checking if ready by making a small cut in the flesh close to the head.
When fish is almost ready, blanch snowpeas in lightly salted, boiling water.
Place a bed of snowpeas on each plate and serve with fish on top. Spoon any extra cooking juices over.