Whole Baked Snapper

In my experience working with people and food I find it's quite common for them to be concerned, or even scared, about cooking seafood and fish. The biggest fear they have is undercooking it which often means they tend to overcook it as a result. I would say that the majority of home cooks and novices would very rarely actually undercook fish for this very reason. So my best advice is worry less about under cooking your fish and seafood and worry more about overcooking it.

Having a Combi-Steam can make cooking fish an absolute breeze! You can cook fish using one of two functions in your Combi-Steam. You can use Steam on its own if you want to get a soft moist result with no browning on the outside. Think steamed salmon which will be all soft, moist and perfectly pink and flakey through the centre.

You can also use your Combination Steam setting (or Hot Air+Steaming) which will give you the moisture to stop the fish from getting dry while also providing you with some browning and texture on the outside of the fish. Check out the other offerings under the “Fishy Stuff” category on the recipe page.

It's actually kinda difficult to dry out fish in your Combi-Steam using either method because the Steam will help keep it nice and moist (without the need for layers of foil or wrapping in baking paper). I imagine this is partly why you bought one of these fantastic appliances. Perfection really!

Today's recipe is all about the whole fish. You know the show stopper! The one you bring out on the platter as part of a bbq or share feast with friends and you try to hide your smile while they all oooh and ahhh and generally think you're amazing. Yes, that one!

Down in the southern states of Australia, snapper is often the “go to” fish for baking whole but if you ask your local fish monger they can probably help you with an alternative depending on where you call home.

Here it is...

Whole Baked Snapped with Summery Salsa

Ingredients:
3 tbs olive oil
S&P
1 bunch chives
1 bunch dill
100g butter (softened and in small chunks)
3 lemons (2 sliced – 1 zested and juiced)
1 small fennel bulb (sliced)
1 bunch spring onions (chopped in half only, roots removed)
1 whole celery (sticks chopped from the bulb – leaves can stay on)
2 fresh snapper (approx. 700g each) cleaned and scaled by your fishmonger
½ cup dry white wine
½ cup vegetable or fish stock
Salsa:
Combine: 1 punnet cherry tomatoes (halved), 2 tbs capers, ½ red onion (finely diced), a good handful roughly chopped Italian parsley leaves, 1 tbs red wine vinegar, 2 tbs EV olive oil

Extra fresh herbs and greens to serve the fish on.

Method:
1. Select your Combination Steam (Hot Air+Steaming) function on your Combi-Steam. Set the temperature to 220°C and allow it to preheat.
2. Meanwhile, combine the olive oil, lemon juice, lemon zest and a very big pinch of salt and pepper in a small bowl and set aside.
3. Place the stock and white wine into a roasting pan or in a large deep sided roasting tray. Lay the spring onions and celery sticks on top to create a base or a “trivet”.
4. Cut 3 diagonal “slits” into each side of your fish in the “meatiest” or thickest part. Use your hands (or wear disposable gloves) to rub the olive oil mixture all over the outside of the fish. Lay it gently on top of the base.
5. Place the sliced fennel, sliced lemon, chives and dill inside the cavity of the fish. Dot with the butter throughout.
6. Place into the preheated Combi-Steam and cook for approx. 25 minutes or until the fish flakes away and is opaque in colour. Remove the baking dish and leave for a few minutes to rest.
7. To make the salsa combine all the ingredients in a small bowl.
8. Serve the fish on a platter scattered with fresh herbs or green leaves. Pour over the with the pan juices and serve the salsa alongside.

As we move into the warmer weather this is a great way to get your head around fish and using your Combi-Steam to achieve those simply but amazing result.

Feel free to play around with other recipes and ideas for cooking fish now that you know which functions to use and enjoy!

Happy Combi Steaming!

Yours in the kitchen,

The CSQ.