Pez rostizado (roasted whole fish)
serves
4
Pez rostizado (roasted whole fish)
“This fish goes beautifully served with oregano pickled red cabbage, pico de gallo, guacamole and quick hot sauce” - Recipe by Evan White and Amelia Stokes.
Ingredients (7)
- 1.3kg whole snapper, cleaned
- 1/2 tsp dried chilli flakes (optional), plus extra to serve (optional)
- 1/2 bunch coriander, plus extra sprigs to serve
- 1/2 lime, thinly sliced, plus extra halves to serve
- 3 bay leaves
- 1 tbs sunflower oil
- Grilled corn tortillas, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C. Grease a large baking tray and line with baking paper.
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2.Score the fish at 3cm intervals. Rub a generous pinch of salt flakes and chilli flakes, if using, into the skin. Place coriander, lime and bay leaves in the cavity of the fish. Drizzle with oil.
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3.Heat a barbecue or large chargrill pan to medium-high heat and line with baking paper. Add fish and grill for 4 minutes each side. Transfer to prepared tray and roast for 6 minutes or until just cooked through. Stand for 5 minutes to rest.
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4.Place fish on a large serving platter and scatter with extra coriander and chilli flakes, if using. Serve with extra lime and pickled cabbage, pico de gallo, guacamole and quick hot sauce alongside.
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