> Whole Baked Red Snapper with Herbs

Serves 2

Preheat oven 180ºC/350ºF/Gas 4

1 LOOK FISH OVEN BAG or Large Oven Bag (35x43cm)

Ingredients

1 tbls olive oil
2 x Red Snapper cleaned and rinsed inside (ask your Fishmonger to clean the fish)
2 tbls olive oil
2 tbls approx. roughly chopped dill
2 tbls approx. roughly chopped parsley
finely grated rind of 1 lemon and juice of 1 lemon
little salt freshly ground black pepper

Method

1. Snip off the corner of the TERINEX LOOK OVEN BAG and brush the bottom with the 1 tbls olive oil. Place in a roasting tin large enough to take the length of the bag
2. Make diagonal slashes in the top of the fish. This will allow the oil and lemon juice to penetrate through.
3. Place the chopped herbs inside the fish with a little of the lemon juice
4. Sprinkle the outside of the fish with the remaining lemon juice then brush with the 2 tbls olive oil
5. Sprinkle the grated lemon on top of the fish
6. Carefully place inside the roasting bag, using a fish slice or spatula. Tie and bake for approx. 20 mins or until fish feels firm when pressed with the flat side of a knife not the point. DO NOT OVERCOOK.
7. Serve with baby new potatoes, vegetables or salad.