Flaked Baked Snapper with Lebanese Spices

Try this freshly baked and flaked snapper generously flavoured with Middle Eastern herbs and spices with Fattoush or your preferred salad.

Flaked Baked Snapper with Lebanese Spices
Prep time: 
Cook time: 
Total time: 
  • 1.3 kg fresh red snapper
  • 1 green capsicum, finely chopped
  • 1 red capsicum, finely chopped
  • 1 garlic bulb, crushed
  • 2 lemons, juiced
  • 2 tablespoons dried oregano flakes (or dried thyme)
  • ½ tablespoon dried coriander leaves
  • 2 tablespoons Sumac
  • 1 tablespoon olive oil
  • 1 teaspoon salt, or to taste
  1. Rinse the fish with water then place in a baking tray and rub with a sprinkle or two of salt and ½ tablespoon oregano flakes, place some cut lemons inside the fish cavity, and bake for 20 minutes at 175°C.
  2. Mix crushed garlic with lemon juice, the remaining oregano flakes, dried coriander leaves, sumac, olive oil and salt to taste.
  3. Mix the resulting red spice paste with the diced capsicums.
  4. Once the fish is baked, and while still warm, remove the flesh and place into a clean baking tray.
  5. Scoop the paste on top of it until it's all covered. (You don't have to mix it, the paste will seep through naturally.)
  6. Bake again for about 10 minutes at 175°C so the paste infuses well into the fish flesh then serve hot or cold.

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