Ingredients
- 3 large tomatoes
- 150g jar capers, drained
- 6 garlic cloves, 4 chopped, 2 sliced
- 4 celery stalks with leaves, chopped
- 250 ml (1 cup) dry white wine
- 3 Vivaldi potatoes, peeled, cut into wedges
- 1 x 1 kg or 2 x 500 g whole snapper, cleaned
- 80 ml (⅓ cup) olive oil
Directions
Preheat oven to 180°C. Bring a saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then place in boiling water for 5 minutes or until skin starts to peel away. Refresh in cold water, then peel and roughly chop. Combine tomatoes, capers, chopped garlic, celery stalks and leaves, wine, potatoes and 250 ml (1 cup) water in a large roasting pan. Season with salt and pepper.
Score skin of fish, push sliced garlic into slits and place in vegetable mixture. Spoon some of the liquid over fish and drizzle with oil, ensuring the head is well oiled. Cover with foil and bake for 50 minutes or until fish is almost cooked. Remove foil, return pan to oven and bake for a further 15 minutes or until fish is lightly browned and just cooked. Drizzle over cooking juices to serve.
Serving size: 6
Recipe courtesy of sbs.com.au