Mild & Mellow Recipes

Whole Baby Snapper Baked with Potato, Tomatoes, Olives, Saffron and Oregano



Method

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Pre-heat oven to 180°

Warm white wine and chicken stock in a small saucepan and steep 1 pinch of saffron in liquid for 10 minutes.

Cover base and sides of large baking tray with ollo Mild & Mellow and place in order: potatoes, onion, garlic, tomatoes, chili, olives and herbs. Cover with saffron stock and season with salt and pepper.

Rub snapper with Mild & Mellow, remaining saffron, salt and pepper. Place on vegetables and bake for about 1 hour or until cooked through to bone.

Serve in baking dish or arrange on warmed platter, topped with fish and remaining saffron stock.

Garnish with a splash of ollo.

Serves 4 guests

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Ingredients


• baby red snapper cleaned. score skin on front and back

•8 waxy potatoes peeled and cut into 2cm rounds

•1 onion finely sliced

•4 cloves of garlic finely sliced

•1 tsp dried chili, optional

•5 Roma tomatoes cut into quarters

•2 branches of baby cherry tomatoes on the vine

•1 cup Kalamata olives

•½ cup fresh oregano

•2 tablespoons fresh thyme

•2 tablespoons ollo Mild & Mellow

•½ cup chicken stock

•½ cup white wine

•2 pinches saffron

•Sea salt and cracked pepper to taste