Serves: 4–6
INGREDIENTS
2 x 1 kilogram whole snapper, scaled and gutted
2 lemons
handful of coriander, stalks and leaves
½ punnet cherry tomatoes
4 vine tomatoes
Spice paste
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
½ teaspoon each ground cinnamon and paprika
2 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Paste: Combine the ingredients in a small bowl and season.
Fish: Make 3-4 deep cuts through to the bone on each side of the fish.
Rub the spice paste into the cuts of the fish. Slice one lemon and tuck the slices into the cavities with the coriander.
Place the fish on a large lined baking tray. Cut the second lemon into quarters and place around the fish with the vine tomatoes. Roast for 8 minutes then add the cherry tomatoes to the tray. Roast for a further 5 minutes or until the fish is cooked and the tomatoes are tender.
To serve: Transfer to a serving platter and serve with the Yoghurt, Mint and Pistachio Sauce.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.