Baked Whole Snapper Recipe for Easter Palm Sunday
By Melpomeni Matthews
It's that time of year again! Palm Sunday is upon us, and Christians are preparing to celebrate one of the most significant days of Lent and of the entire Holy calendar, marking the last Sunday before Easter. In celebration Greek Orthodox Christians eat fish on this special day.
The easiest and tastiest way to cook snapper fish is to prepare it whole and simply bake it. The flesh is at its sweetest, juiciest and most tender, and it’s completely effortless. Easy enough for a midweek meal, but also makes an impressive centrepiece for any occasion. In this case a beautiful family Palm Sunday lunch.
- 2-3 whole snapper (500g each)
- Natural sea salt and black pepper to season
- 2 medium lemons, sliced into rounds
- 2 cloves garlic, sliced
- 2 teaspoons dried organic Greek oregano
- 1/2 bunch basil
- 1/2 bunch fennel fronds or dill
- 1-2 mild red chillies , sliced (optional) we also like a pinch of smoked and spicy salt flakes
- Premium quality extra virgin olive oil
- Preheat oven to 220°C.
- Lightly score the skin of the fish and arrange on baking trays. Season fish cavities with salt and pepper and add oregano, some lemon slices and a little each of the garlic, herbs and chillies. Scatter the remaining, oregano, lemon slices, garlic, herbs and chilli over the fish. Drizzle with oil and season to taste with salt and pepper.
- Roast the fish until the skin is crisp and the flesh is just cooked through, about 20-30 minutes. To check the fish is cooked, the flesh should easily come away from the bones, be careful not to overcook it.
- Enjoy with a crisp green salad with pickled sea fennel, which complements the fish so well, and roasted lemon garlic potatoes.
Enjoy and happy Palm Sunday. Kali orexi!
If you like fish and seafood, we have a few recipes for you that we think that you'l love, try the delicious family favourite cod & creamy garlic mash recipe and the impressive crowd pleaser blue crab marinara pasta recipe too.