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Home > Recipes > Baked snapper with chilli and garlic marinade

Baked snapper with chilli and garlic marinade
( SERVES 4 )

Geoff Scott

Publication: Bite

Bite

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Baked snapper with chilli and garlic marinade

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This marinade is the secret flavour weapon I always have on hand in the fridge. If you’re rushing home from work and need to add quick flavour to a meal, this is the perfect solution. It’s inexpensive, quick to prepare and a versatile addition to all types of seafood, vegetables and meats.

Chilli and garlic marinade

¼ cup Dried chilli, red, crushed
6 Garlic cloves, crushed
4 Tbsp Lemon juice
1 Lemon, finely grated zest
½ cup Rice bran oil
½ cup Olive oil
1 tsp Ground cumin
3 tsp Salt

Snapper

4 Snapper fillets

Directions

  1. Mix all the marinade ingredients together, pour into a jar or bottle and keep in the fridge until needed. It can be stored safely in the fridge for up to 6 months.
  2. Heat the oven to 200C. Trim the fillets to form a neat shape, remove any bones and scales. Place on a roasting tray, shake the marinade well then brush a little on both sides of the fillets. Bake for 7 minutes or until just cooked. This can also be cooked under the grill or on the barbecue.
  3. Serve with lightly crushed potatoes mixed with fresh herbs and olive oil, and a simple citrus salsa of orange, lemon and lime.
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http://www.bite.co.nz/recipe/11280/Baked-snapper-with-chilli-and-garlic-marinade/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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