3 kg whole Snapper cleaned and scaled
1 lemon sliced
1 bunch of dill
350g good quality Aioli or whole egg mayonnaise
1/2 bunch of tarragon leaves chopped
Steamed baby potatoes and English spinach to serve

Sorrel Sauce
2 bunches of sorrel
20g butter
6 shallots finely chopped
2 garlic cloves finely chopped
1 cup fish stock


1. Preheat oven to 180% C or 160% C fan forced
2. Wash and dry fish inside and out, sprinkle cavity with salt and pepper
3. Fill  cavity with lemon and dill
4. Cut four diagonal slashes through thickest part of fish both sides
5. Lay out several pieces of foil overlapping
6. Cover with baking paper and spray with olive oil 
7. Place fish across and fold paper and foil over to fully enclose
8. Place fish on a baking tray and bake for 50-60 minutes 
9. Remove from oven and check thickest part of fish, flesh should come away easily from the bone
10. Combine Aioli or mayonnaise with chopped tarragon, finely slice sorrel stems and roughly shred leaves
11. Melt butter on medium heat. Reduce heat to low and sweat shallots and garlic for 5 minutes, add sorrel stems cook 5 minutes until soft
12. Add sorrel leaves and sweat 5 minutes until reduced to a puree, add stock bring to the boil
13. Simmer 10 minutes or until reduced and thickened, season to taste and puree in a food processor if smooth preference
14. Serve fish on a large platter peeling away foil and baking paper. Serve with potatoes, spinach, and Aioli and sorrel sauce 


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