|Preparation time||15 mins|
|Cooking time||20 mins|
- Whole snapper (900g)
- 3 peaches
- Pinch of saffron threads
- 1 vanilla pod
- 125mL extra virgin olive oil
- Sea salt flakes
- 1 lemon
- 1 fennel bulb
- 50g unsalted butter
- 2 tbsp chopped thyme
- Mint sprigs to serve
Preheat a fan-forced oven to 180 degrees Celsius
Clean and scale the snapper (see George’s Tips and Tricks video below to prepare your fish. Note; the fish should remain whole for this dish)
Stone and cut the peaches into eighths
Split the vanilla pod
Thinly slice the lemon and the fennel bulb
Place peaches on a roasting pan and scatter with saffron and vanilla.
Pour 60mL of the olive oil evenly over the peaches. Mix well ensuring the saffron and vanilla are mixed through.
Season with salt and bake for 10mins. The peaches should not be completely soft.
Take the snapper and season with salt.
Place lemon, fennel and 25g butter inside the cavity of the fish.
Transfer the snapper to a roasting pan.
Drizzle remaining olive oil over the snapper and scatter with thyme. Top with the remaining butter.
Bake for 20mins or until just cooked through.
Remove snapper from oven, layer with peaches and mint and serve.
See video below for tips and tricks from George on how to fillet a fish (these tips can also be applied to a cooked fish too).
TIPS AND TRICKS: HOW TO FILLET A FISH