Fish and Shellfish Recipes - Coconut Baked Snapper Recipe

Ingredients

• 1 snapper, about 1 kg/2 1/4lb, scaled and cleaned

• 400ml/14fl oz/1 2/3 cups coconut milk

• 105ml/7 tbsp dry white wine

• juice of 1 lime

• 45ml/3 tbsp light soy sauce

• 1-2 fresh red chilies, seeded and finely sliced (optional)

• 60ml/4 tbsp chopped fresh parsley

• 45ml/3 tbsp chopped fresh coriander (cilantro)

• salt and ground black pepper

Serves 4

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Method:

1. Lay the snapper in an  ovenproof shallow dish and season with a little salt and plenty of pepper.

2. Make the marinade. Mix together the coconut milk, wine, lime juice, soy sauce and chilies, if using Stir in the herbs and pour over the fish. Cover with clear film (plastic wrap) and marinate in the refrigerator for about 4 hours, turning the fish over halfway through.

3. Preheat the oven to 190C/375F/Gas 5. Take the fish out of the marinade and wrap loosely in foil spooning over the marinade before sealing the parcel.

4. Support the fish parcel in roasting pan, put the pan in the oven and bake for 30-40 minutes, until the fish is cooked trough and the flesh comes away easily from the bone.

Note: Adding a couple of fresh red chilies to the marinade gives this dish a really spicy flavor. Serve the snapper with plain boiled rice.

Cook's Tips: Any type of snapper or trout can be used for this recipe. If you prefer, use one small fish per person, but be aware that small snapper can be very bony. Use light coconut milk for a less rich version of this dish. The flavor will be just as good.