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Baked whole snapper filled with lobster and lemongrass, served with roast cherry tomatoes (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



250g/8oz cherry tomatoes185ml/3fl oz extra virgin olive oil½ bunch tarragoncracked white pepper2 tsp salt1 tbsp red wine vinegar1 x 750g/1½lb whole snapper, scaled, cleaned and gutted1 tbsp finely sliced red chilliFor the lobster and lemongrass stuffing280g/9oz fresh, uncooked lobster meat, roughly chopped (or substitute the same amount of prawns or white fish fillet)2 tbsp finely diced lemongrass4 finely sliced spring onions2 garlic cloves, finely chopped1 tbsp fresh ginger, finely sliced1 tbsp red wine vinegar1 tbsp extra virgin olive oil1 tbsp light soy sauce1 tsp white sugar



Method



1. Preheat oven to 150C/300F/Gas 2. Place cherry tomatoes in a roasting tin, drizzle with half the olive oil and sprinkle with tarragon sprigs, pepper and half the salt.2. Cover roasting tin with foil and roast for 30 minutes. Remove foil and roast for a further 5 minutes, or until tomatoes are soft and wilted.3. Remove tomatoes from oven and set aside to cool slightly before drizzling with vinegar and sprinkling with remaining salt.4. Meanwhile, for the stuffing, put all stuffing ingredients in a bowl and mix well. Pat snapper dry with kitchen paper and place on a large, oiled oven tray. 5. Fill fish cavity with stuffing mixture, drizzle with the remaining olive oil and sprinkle with a little pepper. Cover tray with foil and bake for 15 minutes.6. Remove foil and roast for a further 20 minutes, or until fish is cooked through when tested. The flesh should be white through to the bone. If the flesh is still translucent, cook for another minute or so.7. When cooked, carefully slide the fish into a large, shallow bowl. Pour over reserved tomatoes with their pan juices and garnish with lemongrass and chilli. Serve immediately.