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Whole roast snapper with red miso butter
Serves 4 Starters and mains
Ingredients
- 2 x 600g red snappers or other whole fish, such as bream, cleaned
- 2tbsp olive oil
- 310g miso butter (see recipe linked)
To serve
- 1 bunch chives, finely snipped
- baby sorrel leaves (optional)
- 1 lemon, cut into wedges
- green leafy salad steamed rice or cooked quinoa, pasta or noodles
Method
Around 30 minutes before cooking, remove the fish from the fridge and allow to come to room temperature. Preheat the oven to 210C/190C F/Gas 6 and line a large baking tray with baking paper.
Dry the fish well with kitchen paper, then cut 3 or 4 shallow slits on both sides of each fish and put them on the prepared baking tray. Season with a little salt and pepper, drizzle the olive oil over and roast in the oven for 10 minutes.
Meanwhile, warm the miso butter in a small pan over a low heat until it is melted but not split. Spoon a quarter of this over the fish and return it to the oven for a further 5–7 minutes.
Carefully transfer the fish to a serving plate and spoon the remaining miso butter over the top. Sprinkle the chives and baby sorrel leaves, if using, over and serve with the lemon wedges, green leafy salad and the rice, quinoa, pasta or noodles.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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