Roasted Whole Snapper with Egyptian Spices

Snapper Ingredients

• 2 x 1 kilogram whole snapper, scaled and gutted
• 2 lemons
• handful of coriander, stalks and leaves
• 1/2 punnet cherry tomatoes
• 4 vine tomatoes

Spice Paste Ingredients

• 2 cloves garlic, crushed
• 1 teaspoon each ground coriander and cumin
• 1/2 teaspoon each ground cinnamon and paprika
• 2 tablespoons olive oil
• sea salt and freshly ground pepper

Yoghurt, Mint and Pistachio Sauce Ingredients

• 1 cup thick plain yoghurt
• finely grated zest 1 lemon
• 1/4 cup finely chopped mint
• 1 clove garlic, crushed
• 2 tablespoons olive oil
• 2 tablespoons chopped pistachios
• sea salt and freshly ground pepper
• Combine the yoghurt, zest, mint, garlic and olive oil in a bowl. Season and fold through the pistachios (Makes 1 1/4 cups)

Method

• Preheat the oven to 200˚C.
• Paste: Combine the ingredients in a small bowl and season.
• Fish: Make 3-4 deep cuts through to the bone on each side of the fish.
• Rub the spice paste into the cuts of the fish. Slice one lemon and tuck the slices into the cavities with the coriander.
• Place the fish on a large lined baking tray. Cut the second lemon cut into quarters and place around the fish with the vine tomatoes. Roast for 8 minutes then add the cherry tomatoes to the tray. Roast for a further 5 minutes or until the fish is cooked and the tomatoes are tender.
• To serve: Transfer to a serving platter and serve with the Yoghurt, Mint and Pistachio Sauce. Serves 4-6

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