Roasted Ginger and Miso Baby Snapper
Prep time: 15-20 mins
Cooking time: 20-25 mins
Serves: 4
Ingredients:
- 4 whole plate size snapper (about 550g each), ask FITF fishmongers to clean it
snapper, cleaned, scaled - 2 tbsp white miso paste
- 1 tbsp finely grated fresh ginger
- 1 ½ tbsp soy sauce
- 2 tbsp honey
- 2 lemons, sliced
- Thinly shredded green onions (shallots) and steamed rice, to serve
Method:
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray (large enough for the 4 fish) with baking paper.
- Rinse snapper in cold water and pat dry using paper towel. Using a sharp knife, score snapper 4 times on each side. Set aside.
Combine miso paste, ginger, soy sauce and honey in a bowl. Mix until well combined. Brush fish on both sides with the miso mixture. - Arrange fish on the baking tray. Place a few lemon slices into fish cavities. Roast for 15-20 minutes or until just cooked through in the thickest part.
- Top fish with shredded green onions. Serve with steamed rice.
This recipe was created by Fish in the Family - a concession business within Harris Farm Markets.
