White’s Whole Baked Snapper with Herbed Oil

Serves 6


1 Snapper 1.5 to 2 kg
Pinch of Saffron Threads
3 Tbsp Pernod
4 Tbsp Basil Leaves

Herbed Oil

200 Mls Extra Virgin Olive Oil
3 Cloves Chopped Garlic
3 Golden Shallots finely chopped
1 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
2 Tbsp Marjoram Leaves finely chopped
1 Tbsp Thyme Leaves finely chopped

Alternative Species: Coral Trout, Red Emperor, Salmon, Trout,
Blue Eye Trevalla


Soak the saffron threads in the pernod overnight.
Herb Oil: Combine all ingredients and set aside.
Preheat oven to 200 degree c. Wipe the fish with kitchen paper from head
to tail, remove any remaining scales. Using a sharp knife, score
both sides of the fish. Using kitchen scissors trim off the side, top
and bottom fins. Sprinkle generously with salt and pepper, then
place basil in fish cavity. Place fish onto baking paper. Place
spoonfuls of herbed oil in belly cavity and spoon rest over top of
fish. Pour the pernod and saffron over fish. Cook for about 30 to 35
minutes. Place fish on large platter and spoon cooking juices over
top. Serve with baby potato and salad.