This is such a handy little recipe to have in your pocket, it is healthy and delicious and a lot simpler than you might think. One large snapper to share or a smaller one per person, scaled and gutted by your fishmonger, is roasted in a hot oven with some potatoes, giving you an impressive meal with minimum effort.
what you need
- one large snapper per two people or two smaller ones, scored a couple of times on each side
- salt, pepper, olive oil
- fresh parsley, finely chopped
- roasting potatoes, red waxy or kipflers, peeled and either halved or quartered depending on size
- fresh lemons, halved
- 250ml vegetable stock
what to do
Heat your oven to very hot, about 220C. Dry the snapper with some paper towel, and season well inside and out with salt and pepper. Arrange the potatoes in a large baking dish, they need to be cut to a size that will cook in around thirty minutes, the time it will take to cook the snapper. Season the potatoes well with salt and pepper {lots of cracked black pepper is good}, drizzle with a good amount of extra virgin olive oil, and place the lemon halves in the pan.
Place the seasoned snapper on top of the potatoes, and our the stock in the pan, not over the snapper but around it on the potatoes. You want just enough stock to half cover the potatoes but not completely submerge them. Drizzle everything well with a little more olive oil, and roast uncovered for thirty to thirty-five minutes, the skin will feel firm and the eyes will bulge when it’s cooked. Sprinkle the parsley on top just before serving.
what ana cooks 
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