Red Snapper

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Serving size 6-7 people

Ingredients

3 Potatoes

4 Onions

4 Tomatoes

4 Tbsp Garlic Salt

4 Stalks Fresh Basil

2 Tbsp Dried Dill

2Tbsp Dried Rosemary

800ml Vegetable Stock

2Tbsp Crushed Garlic

2 Whole Red Snapper

Method

1. Clean and gut fish

2. Thickly slice one onion and half the rest, repeat for the tomatoes, peel potatoes

3. Place slice vegetables inside each fish as well as even potions of the basil stalks coat the outer layer of the fish in the dried herbs and crushed garlic

4. Place fish in a baking dish surround with halved vegetables and potatoes, fill with stock and additional water if needed and bake at 200 degrees for 40 minutes or until soft and flaky

Notes

• You can ask for the fish Monger to clean and gut the whole fish for you

• This recipe can be done using any whole fish such as barramundi

• During the cooking process you may need to top the stock up with water as it may evaporate