Snapper fillets, skinned and boned.
Marinade (makes enough for 6 generous snapper fillet portions)
Juice from 2 limes
Zest from 1 lime
2 fresh kaffir lime leaves cut into thin strips
2 cloves garlic finely chopped
1 teaspoon ground coriander seeds
1 knob of fresh ginger approx 3cm diameter, grated
1 tbsp chopped fresh Marjoram
1 tbsp chopped fresh Thyme
1 tbsp chopped fresh Oregano
½ cup regular (not extra virgin) olive oil
Plenty of freshly ground black pepper
Optional sliced fresh chilli to taste.
Combine ingredients for marinade in a bowl using a fork to beat it all up and allow to stand at room temperature for 30-40 minutes, stirring vigorously from time to time to get the flavours out into the oil. I used this time to fillet and skin the snapper and knock back the first coldie. Head and frame into the stockpot of course.
Slosh the snapper fillets around in the marinade and leave in there for about 5 minutes while you preheat the oven to 180 degrees fan-forced.
Line bottom of a deep baking pan with baking paper for easy clean up and put on the stovetop on medium to medium-high heat (we don’t want the olive oil to smoke).
Place the fillets in the baking pan and pour over enough marinade to completely cover the bottom of the pan approx 3mm deep. Get the solid herb and garlic bits out of the bowl with a fork and spread over the fish fillets. Cook on the stove top until the fillets have gone white ¾ of the way up, approx 5 minutes.
Transfer uncovered into preheated oven and cook a further 5 minutes or so.
Remove from the oven and serve. Pour the cooking juices and crunchy bits into a small bowl and drizzle over the fillets on the plate.
Great with a second coldie and a baby spinach/rocket/onion/olive oil/balsamic vinegar/shredded parmesan salad on the side. I didn't use chilli because of the baby but once he's over 2 years of age and if I'm granted another snapper there'll be chilli in there all right.