Baked Whole Snapper by Rick Grant

Dietary Guidelines: , ,

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Serves

6

 

This succulent gluten free snapper, with an easy low fodmap option, is a lovely addition to christmas lunch or dinner!

Ingredients

  • 2.5 kg snapper, cleaned
  • sea salt and black pepper
  • juice of 2 lemons
  • 1 tablespoon balsamic vinegar
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed (optional)
  • 60 g butter, cubed
  • 2 bay leaves
  • 1 lemon, cut into slices
  • 3–4 large potatoes, cut thinly
  • 3 carrots, cut thinly
  • 1 tablespoon tomato paste
  • extra butter, if needed
  • 1½ teaspoons tapioca flour

Method

  1. Preheat oven to 180ºC/160ºC fan-forced.  Grease a large baking dish with olive oil, making sure the dish is large enough to fit the whole fish.
  2. Score the snapper 3 times on each side. Season with salt and pepper (inside and out) then drizzle with the lemon juice, balsamic vinegar, white wine and olive oil. Place the crushed garlic cloves (if using) inside the fish. Dot the fish with half the butter and place the rest of the butter inside the fish, along with the bay leaves and some of the lemon slices.
  3. Arrange the potatoes and carrots in the baking dish and dot with the tomato paste, then carefully place the fish over the vegetables. Cover the dish completely with foil and bake for 35–40 minutes, or until the fish is cooked through.
  4. To serve, carefully remove the fish from the baking dish and place on a large warm tray. Place the vegetables into a serving bowl and keep warm.
  5. Strain the sauce from the baking dish into a small saucepan and check for seasoning. Adjust if required. Bring to a simmer and allow to reduce slightly. Add a little more butter if needed. Dissolve the tapioca with a little water and stir into the sauce until thickened. Pour the sauce into a jug and serve on the table.

RECIPE NOTES

Low FODMAP: Omit optional garlic cloves.  Click here to purchase Dr Sue Shepherd’s Low FODMAP Diet Shopping Guide.

Nutritional Analysis

Per serve: fat 23.4 g, saturated fat 9.7 g, protein 113 g, carbohydrate 20.2 g, sodium 508 mg, energy 3236 kJ (773 Cal), GI medium

The Low FODMAP modifications are recommendations only and please note that individual tolerances may and do vary.  If in doubt, you should seek advice from an Accredited Practising Dietitian.  We also recommend you purchase a copy of Dr Sue Shepherd’s Low FODMAP Shopping Guide.  Click here to purchase.

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

Click here to find out how to purchase this book

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.