- 1 kg (2 lb) whole snapper, gutted and scaled
- 4 ripe tomatoes
- 1 onion, finely chopped
- 4 spring onions, finely sliced
- 2 tablespoons chopped fresh parsley
- 1 1/4 cups (315 ml/10 fl oz) fish stock
- 60 g (2 oz) butter
- 1 tablespoon plain flour
1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Wash the fish in cold water, pat dry inside and out with paper towels.
2. Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water. Peel, then cut each in half and remove the core. Scrape out the seeds with a teaspoon and roughly chop the flesh.
3. Lightly grease a baking dish, large enough to hold the fish, with butter. Spread half the tomato, onion and spring onion over the base. Place the fish over the top and cover with the remaining vegetables. Sprinkle with half the parsley, then pour in the stock. Dot the fish with half the butter.
4. Bake for 30 minutes, or until the fish is cooked and flakes easily when tested with a fork.
5. Carefully lift the fish out of the dish, drain well, place on a serving dish and keep warm. Transfer the cooking liquid and vegetables to a small pan. Taste and adjust the seasoning. Bring to the boil and simmer for 5 minutes, or until reduced by a quarter.
6. Make a paste with the remaining butter and the flour in a small bowl. Gradually add to the pan and simmer, whisking until the sauce has thickened. Add salt and pepper, to taste, and pour over the fish. Garnish with the remaining chopped parsley.
- Main Ingredients - Fish
- Course - Main-course