Foil Baked Snapper
Nothing will beat the flavours of baked fresh fish in its simplest form without the hindrance of using thick sauces to mask the real flavour of seafood. Baking it also have some secrets to prevent the flavour from escaping, that goes similar to steaming as well. I had seen this being done by Gordon Ramsay and Jamie Oliver where they tightly foil wrap the fish when baking and tightly cling wrap the fish while steaming, this prevent the seafood juices coming out or be diluted in water, it will also lock any herb or spices you might have added on to enhance the fish flavour and it does its job by keeping it moist as the juices are kept in.
With this recipe you can use any large white fleshy fish with the help of a few spices and herbs to enhace and not mask the flavours of the fish, I tried it with snapper and its really good.
1 large snapper
1 half thumb sized ginger, thinly sliced
1 tsp garlic, minced
dash of salt
dash of freshly ground black pepper
1 stalk spring onion chopped
2 tbsp white wine
1 tsp olive oil
- Preheat oven at 220C
- Prepare a piece foil that can accomodate the whole fish.
- Score the fish 2 times on each side.
- Drizzle olive oil on the foil, add half of the ginger, half og the garlic, sprinkle some salt, sprinkle some pepper and half of white wine.
- Now place the fish. Then place the remaining ingredients on top of the fish
- Now cover the fish with foil thighly sealing it on all sides.
- Place in over for 15 minutes.
- Open the foil on top the serve.