Oven baked red snapper

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
1 (450g) red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Salt and freshly ground black pepper
75g butter, plus more for greasing foil
115g okra, chopped
1 red pepper, diced
5g chopped fresh parsley leaves
30ml white wine
1) Preheat oven to 230C/Gas 8.

2) Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt and pepper. Let fish marinate for 30 mins (or overnight in the refrigerator for more intense flavour.)

3) In a medium skillet over medium heat, melt 15g butter. Add the okra and pepper and cook until just tender, about 5 mins. Remove from heat and cool to room temperature.

4) Make a slit down the centre of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.

5) Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 mins. Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

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