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Baked whole snapper with walnuts, chilli and tahini dressing
Serves 4 Starters and mains
Ingredients
- 700-800g whole snapper,
- cleaned
- 6tbsp olive oil
- 120g walnuts, coarsely chopped
- 1 long green chilli, coarsely chopped (seeds optional)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 large handfuls flat-leaf parsley, leaves chopped
- 4tbsp tahini dressing
For the tahini dressing (makes about 500ml)
- 2 garlic cloves
- 1 tbsp sea salt flakes
- 280g tahini
Method
To work out how long to cook a whole fish in the oven, you can allow three minutes per 100g. So an 800g whole fish will require 24 minutes’ baking time.
Preheat the oven to 180C/350F/ Gas 4. Score the snapper on the diagonal 2-3 times on each side. Put on a baking tray lined with baking paper.
Put 4tbsp olive oil in a medium frying pan over medium heat. Add the walnuts and chilli and cook until lightly toasted. Add the coriander and cumin, stir and remove from the heat. Mix through the parsley, remaining olive oil
and a pinch of sea salt.
Spread the walnut mixture over the snapper. Cook in the oven for 21-24 minutes, depending on the size of the fish. Serve on a platter with the tahini dressing on the side to spoon over.
For the tahini dressing
Put the garlic, salt and 200ml water in a food processor or blender and blend to a paste. Add the tahini and blend until combined. Transfer to a sterilised jar and store in the fridge for up to a week.
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