peter and chainee betts' famous baked fish

peter and chainee betts' famous baked fish

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Recipes

ingredients
1 whole snapper or reef fish
1/2 bunch coriander
1 lemon
2 tbs macadamia oil (or peanut oil)
1/2 bottle of BBCC SPICY SWEET CHILLI SAUCE
banana leaf if available

Clean and scale fish, making three long diagonal cuts on each side.

On a large double sheet of foil (or banana leaf) lay out 3/4 of the lemon cut into thin rounds and cover with 1/2 of the coriander.

Rub the Byron Bay Chilli Co's Sweet Chilli Sauce into the cuts and all over the
outside of the fish.

Lay the fish on top of the coriander and lemon and place the remainder in the cavity.
Drizzle the oil over the fish, wrap up tightly and bake in a moderate oven (180 degrees).

Cooking time will depend on the size of the fish but a 2 kilo fish should take around 40 minutes.
cooking instructions
Clean and scale fish, making three long diagonal cuts on each side.

On a large double sheet of foil (or banana leaf) lay out 3/4 of the lemon cut into thin rounds and cover with 1/2 of the coriander.

Rub the BBCC SWEET CHILLI SAUCE into the cuts and all over the
outside of the fish.

Lay the fish on top of the coriander and lemon and place the remainder in the cavity.
Drizzle the oil over the fish, wrap up tightly and bake in a moderate oven (180 degrees).

Cooking time will depend on the size of the fish but a 2 kilo fish should take around 40 minutes.
advance preparation
fish can be prepared in advance, and kept in the fridge prior to cooking
serving idea
eat as is with some rice and salad, or roll it up into a burrito with salad

Perfect with a mango daquiri and a tropical sunset in Broome, or....