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|
- 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.