Roast whole snapper with rice & lemon
SERVES 6 PREP & COOK TIME 40 MINUTES
250g microwave brown and wild rice ¼ cup (40g) dried currants
½ cup finely chopped fresh flat-leaf parsley, plus extra leaves to serve 1 clove garlic, crushed
2 teaspoons finely grated lemon rind 2 tablespoons olive oil
½ cup (125ml) lemon juice
1 whole snapper (2.2kg), cleaned 2 teaspoons smoked paprika 1 teaspoon turmeric
½ teaspoon allspice
½ cup (125ml) tahini lemon wedges, to serve
1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.
2 Heat rice according to packet directions.
3 Combine rice, currants, ¹/₃ cup of the parsley, the garlic, lemon rind, 1 tablespoon of the oil and 2 tablespoons of the lemon juice in a medium bowl. Season.
4 Using a sharp knife, make two shallow diagonal cuts in thickest part of snapper on both sides. Drizzle fish with remaining oil; rub both sides with combined spices, season. Fill the fish cavity with the rice mixture. Place on a lined oven tray; bake for 35 minutes or until fish is just cooked.
5 Meanwhile, process tahini, ¼ cup (60ml) water, remaining parsley and remaining lemon juice until smooth; season.
6 Serve fish with tahini sauce, extra parsley leaves and lemon wedges. DO AHEAD: The tahini sauce can be made a day ahead.
Not suitable to freeze.