Mediterranean Baked Snapper

INGREDIENTS
For the roast potatoes:
5-6 medium-sized red potatoes
1 large onion, chopped into chunks
1 large tomato, chopped into chunks
3-4 tbsp olive oil
1 tsp salt

For the snapper:
1 snapper approx. 2kg (cleaned and descaled - you should be able to ask your fishmonger to do that for you)
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tsp salt
4-5 cloves of garlic
3-4 slices of lemon

METHOD
1. Preheat over to 200C.
2. Peel and cut potatoes in quarters. Lightly score the top of each potato and place in a large saucepan with cold water. Simmer for 10-15 minutes. Drain well and allow for any remaining water to evaporate.
3. Shake the potatoes in the colander or saucepan to roughen them up. This will help make them crispy.
4. Smother in olive oil and mix in a roasting pan with the onions and tomatoes. Roast for 60 minutes, turning in-between until golden. Season with salt and pepper.
6. To prepare the snapper, rinse and pat the fish dry with paper towels. Lightly score on both sides and rub with olive oil, lemon juice, oregano and salt.
7. Peel and crush the garlic, add one crushed clove and a slice of lemon inside the cavity of the fish. Hide the rest of the garlic under and around the fish. Complete by topping with lemon slices.
8. Bake for 30 minutes. Serve with salad, fresh lemon and garlic dip.

Miss sitting at a taverna by the sea? Me too. This dish will help take you there for a hot minute. It’s so easy, you can’t not try it.