Baked snapper with chilli and garlic marinade
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
Directions
- 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.
- 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.
- Serve with lightly crushed potatoes mixed with fresh herbs and olive oil, and a simple citrus salsa of orange, lemon and lime.
http://www.bite.co.nz/recipe/11280/Baked-snapper-with-chilli-and-garlic-marinade/
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