Whole Baked Snapper with Miso and Tahini

Serves 6
Time 40 minutes


1 whole red snapper, cleaned and gutted
½ cup walnuts, toasted and chopped finely
1 cup fresh coriander, chopped finely
2 garlic cloves, crushed
1 tbsp grated ginger
1 tbsp lime juice
½ cup tahini paste
½ cup miso paste
water, as required
¼ cup chopped spring onions


Pre-heat oven to 185C.

Blend the tahini, miso, garlic, ginger and lime juice in a food processor until well combined, add water until a thicker consistency but still easy to spread on the fish.

Line a large baking dish with enough foil to cover the fish, and a sheet of baking paper on top of it. Place the fish on the baking paper and score the snapper on each side all the way to the bone. Pour marinade over the fish, trying to cover the bottom side also, press the top of the fish with with herbs and walnuts.

Sprinkle with extra coriander leaves and walnuts and close up the foil to cover the fish. Place in the oven for 30 minutes, check to see if cooked through. Once cooked transfer fish to a large serving dish and garnish with chopped spring onions.