Roasted Whole Snapper with Egyptian Spices
Photography by Aaron McLean.

As the fishing season approaches, it's time to start thinking about how best to enjoy your catch. If the fish aren’t biting, our sister magazine NZ Fishing World knows the best spots!
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
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 (recipe below). Serves 4-6
Yoghurt, Mint and Pistachio Sauce
1 cup thick plain yoghurt
finely grated zest 1 lemon
¼ cup finely chopped mint
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons chopped pistachios
sea salt and freshly ground pepper
Combine the yoghurt, zest, mint, garlic and olive oil in a bowl. Season and fold through the pistachios. Makes 1¼ cups.
New Zealand Fishing World is your guide to the fishing season, with tips and tricks for landing the catch of the summer. It makes the perfect Christmas present for passionate fishermen, subscribe now and SAVE 35% on the retail price PLUS go in the draw to WIN a Sunbeam Café Series Mixer and Food Processor set valued at $1400!
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!