Fish

Roast snapper with crispy sage breadcrumbs

Name: Roast snapper with crispy sage breadcrumbs recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 1 1/2 cups coarse day-old sourdough breadcrumbs; 2 tbs sage leaves, finely chopped; 1 garlic clove, crushed; 2 eschalots, thinly sliced; 1/3 cup (80ml) extra virgin olive oil; 400g broccoli florets; 1.2kg whole snapper, cleaned; 1 preserved lemon quarter, finely chopped; 2 tbs pine nuts; Chopped parsley & lemon wedges, to serve

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45m

Roast snapper with crispy sage breadcrumbs

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by Phoebe Wood

Apr 20, 2020

This roast snapper is perfect when entertaining or at any family dinner. Simple, easy and impressive. What more could you want from a centerpiece dish?

1 1/2 cups coarse day-old sourdough breadcrumbs
2 tbs sage leaves, finely chopped
1 garlic clove, crushed
2 eschalots, thinly sliced
1/3 cup (80ml) extra virgin olive oil
400g broccoli florets
1.2kg whole snapper, cleaned
1 preserved lemon quarter, finely chopped
2 tbs pine nuts
Chopped parsley & lemon wedges, to serve

Method

1.

Preheat oven to 180°C. Combine breadcrumbs, sage, garlic and eschalot in a bowl and drizzle with 2 tbs oil. Season with salt and pepper.
2.

Line a baking tray with baking paper. Arrange broccoli in a single layer on a large baking tray and drizzle with 1 tbs oil and season. Scatter breadcrumbs around broccoli and roast for 15 minutes, stirring once, until broccoli is coloured and breadcrumbs are light golden and crisp. Remove from oven.
3.

Place fish on tray and drizzle with remaining 1 tbs of oil. Roast for 25-30 minutes until cooked through. Transfer to a plate to rest, then stir preserved lemon and pine nuts through the breadcrumb and broccoli mixture. Scatter with parsley and serve with lemon wedges.