Oven Baked Snapper for a lunch at Babajaan HQ: Fillets of Snapper baked on a bed of sliced Fennel, Lemon, Thyme, Olive Oil and Sea Salt, Served with Bulghur Wheat with Golden Sultanas and a Spinach and Rocket Salad with an Orange & Tahini dressing.
This baby took all of 20 minutes from start to finish. Pieces of Snapper Baked in Foil with Olive Oil, Fresh Thyme, Lemon & Sea Salt, and sliced Fennel baked in a covered tray with Olive Oil, Lemon Juice, Olives and Chilli Peppers. Delicious.
The morning catch of three healthy Snapper becomes a simple lunch for the household, filleted and tossed in Sea Salt and Flour then pan-fried in Butter and Olive Oil. Served with chunky Oven-baked Potatoes, Kumara Salad and Green Salad with homemade Mayonnaise dressing.
Stuart displays the first catch from an early morning fishing trip at Taupiri Bay in Northland, watched by son Tom. The Snapper was panfried with flour in Butter and Olive Oil, and enjoyed as a simple Brunch on the beach. It was simply exquisite… there’s just no comparison with the flavour and texture of freshly caught Snapper.
