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Baked Easter Schnapper


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Baked Easter Schnapper


2 kg fresh schnapper deboned with head and tail (1.5 kg flesh)

1 bunch spinach (125 grams)

1 medium coarsely chopped onion (100 grams)

20 medium sliced mushrooms (300 grams

2-teaspoon mono/polyunsaturated oil (10 ml)

1- tabsp water (20 ml)

1 1/2 slices of turkey bacon (100 grams)

1-cup 7% low fat cheese (120 grams)


Bone the fish and remove all scales. Leave the head intact.

Take the bones home and make fish stock for Seafood Laksa.

Blanch the spinach in boiling water for 2 minutes and then drain in a colander.

Saute mushrooms and onions in oil and water for about 5 minutes or until soft.

Wipe and dry fish and place on a large heavy sheet of aluminium foil.

Stuff fish with a layer of spinach, a layer of mushrooms and then sprinkle with the cheese. Close firmly.

Season with salt and pepper and then wrap strips of bacon over the fish.

Cover completely in foil sealing well to retain moisture.

When cooking fish allow 4 minutes per cm through the thickness part once it is stuffed.

Bake in preheated 220'C oven for about 40 minutes or until the flesh is easily pierced with a fork.

Let stand for 10 minutes, slice and serve.

De-boning the fish means whole slices with the colour in-between can be served.

An alternative is to use smaller quantities between 2 fish fillets.

Other suitable fish are barramundi, dhufish, salmon, and shark. Fish should be large with big flakes.

This may be done on a barbecue with hood.

Serves : 8

Nutrients per Serve : KJ 1152, Calories 273, Fat(grams) 8.3, Cholesterol(milligrams) 146


Saturated fat content 2.8 grams

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