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Heat oven to 175 C.
Cut two diagonal slits on each side of the snapper and place in a baking dish.
Stuff the fresh mint and marjoram into the belly.
Combine the remaining ingredients in a bowl with approximately 50ml of the JOSEPH extra virgin olive oil and pour over the fish. Cover with alfoil and bake for 20 minutes.
After 20 minutes take the alfoil off and continue baking for a further 10 minutes.
Serve immediately drizzling lots more JOSEPH Cold Pressed Extra Virgin over the top of course!
We highly recommend serving this with a side of sliced potato fried in garlic flavoured olive oil and a crunchy green salad.