Oven-baked snapper by Cecconi's
Oven-baked Snapper by Cecconi's
2 x 500-gram snapper
½ bunch parsley
¼ bunch coriander
100 ml olive oil
salt and pepper
1 stick lemongrass, sliced
100 grams ginger, sliced
1 lemon, sliced into 8 slices
200 ml white wine
Preheat oven to 200°C.
Score the skin of the snapper. (Ask your fishmonger for local or goldband snapper, line-caught. If you like, you could have them descale, clean and score the fish for you.)
Finely chop parsley and coriander and mix with olive oil, salt and pepper. Rub all over the fish, including inside the cavity. Place lemongrass and ginger inside the cavity.
Lay out large sheets of aluminium foil and spread the lemon slices over the foil. Place the fish on top of the lemon, raise the sides of the foil, add the white wine then fold up the foil to make an airtight bag. Bake in the oven for 20 minutes.
Remove from the oven and allow to cool for 10 minutes, then open the bag and serve the snapper.
Serve with a salad of fresh radicchio drizzled with olive oil and salt.
The World Loves Melbourne is grateful to receive this epic Italian cookbook La Tavola Della Famiglia by a Melbourne icon and was excited to attend the book launch.