Greek style baked whole fish snapper with fennel and lime salad

Any time of the year is a good time to share healthy fresh seafood with family and friends. Many cultures like to eat fish at Easter, and this recipe with succulent snapper and fragrant citrus, garlic and herbs is such an easy way to cater for holiday hordes.

  • Prep Time

    15 Minutes
  • Cook Time

    35 Minutes
  • Serves

    4 People


for the snapper

  • 1 1.5kg fresh snapper
  • 2 tablespoons extra virgin olive oil
  • 2 large cloves garlic peeled and crushed
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh dill
  • 1 lemon cut in slices
  • sea salt and fresh ground black pepper

for the salad

  • 1 quarter of a small red cabbage
  • 1 large fennel bulb (no stems or fronds)
  • ¼ cup extra virgin olive oil
  • juice and zest of 1 lime
  • 4 tablespoons chopped fresh dill
  • 2 large garlic cloves crushed
  • sea salt and fresh ground black pepper

to serve

  • tzatziki dip
  • pitta bread

You'll Need

  • Multix Extra Wide Alfoil
  • Multix Bake


  1. Preheat your oven to 180°C or preheat a barbecue to medium-high with hood closed.
  2. Rinse fish inside and out under cold running water. Pat the fish dry with absorbent paper towel. Make 3-4 shallow cuts, 1cm-deep, in thickest part of each side of the fish and rub it with olive oil inside and out. Place a large sheet of Multix baking paper on top of a large sheet of Alfoil on a flat surface. Place the fish in centre of the paper and season it inside and out with salt and pepper. Fill the body cavity with lemon, garlic, dill and oregano. Fold up the baking paper and Alfoil to make a tight fish parcel. Either cook in the oven or barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway until cooked through.
  3. While the fish is cooking make the salad. In a large bowl add crushed garlic, extra virgin olive oil, lime juice and zest and chopped fresh dill, mix well. Remove the stem of the cabbage, shave very finely and add to the bowl with the dressing. Trim off any stalks or fronds from the fennel bulb and shave it finely. Add to the other ingredients and toss well to coat evenly. Season to taste with salt and pepper.
  4. When the fish is cooked half unwrap it so its still sitting in a alfoil nest (be careful of the steam) and transfer to a serving plate. Serve immediately with warmed pitta bread and tzatziki.

Tip: When you are cooking a large whole fish, use Multix extra wide Alfoil and line it with baking paper to avoid the fish sticking.