Baked whole fish
Photo by Tamara West
- To create a larger space for stuffing, carefully open out the cleaned whole snapper by running a sharp knife from the inside cavity down the line of the bones (taking care not to slice through the back of the fish).
- Preheat oven to 180C. Mix together onion, spring onion, coriander, capers and jalapeno, crushed garlic, grated ginger, tomatoes, lime zest and juice, ground black pepper and French bread or cooked rice. Mix together well.
- Season the fish inside and out and carefully stuff. Score the top side of the skin, and bake until the fish is just firm. Rest lightly covered with foil for 5 minutes and serve with lime wedges.
Check out Ray McVinnie's video on 'How to cook the perfect white rice'.
More of Warren's stuffed dishes