1.8 kg Whole Snapper (cleaned and scaled)
1 lemon thinly sliced
2 tablespoons olive oil
1/4 cup dry white wine (60ml)
2 tablespoons fresh flat leaf parsley chopped

Creamy Lemon Sauce
20g butter
2 shallots (chopped finely)
3/4 cup dry white wine (180ml)
3/4 cup fish stock (180ml)
1 cup pure cream (250ml)
1/4 cup sour cream (60g)
2 tablespoons lemon juice


1. Preheat oven to 200% C or 180% fan forced 
2. Pat fish dry inside and out with absorbent paper place lemon inside fish cavity
3. Place fish in large shallow baking dish drizzle with combined olive oil and wine
4. Cook uncovered for about 30 minutes or until cooked through



Creamy Lemon Sauce
1. Melt butter in a medium fry pan, cook shallots stirring until they soften, add wine cook uncovered until reduced by two thirds. Add stock and bring to the boil
2. Boil uncovered about 7 minutes until reduced by half, add cream and sour cream. Bring to the boil then reduce heat simmer uncovered about 10 minutes until thickens slightly
3. Remove from heat add lemon juice and stir. Serve fish drizzled with sauce and garnished with parsley


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