Easter with AAMI – Jono Fleming’s whole snapper
Celebrate Easter with AAMI by cooking up a delicious (and easy) feast. Check out this scrumptious meal from beloved Aussie Instagrammer, chef and stylist Jono Fleming (@jono.fleming).
We’ve worked with some amazing Aussie nutritionists, cooks and chefs to create delicious Easter recipes for you, your family and friends to enjoy. This mouth-watering whole snapper dish may look complicated but, according to chef Jono Fleming , it’s easy as. Plus, it’s absolutely perfect for Good Friday. Bon appétit!
Whole snapper en papillote with citrus and tarragon butter
Prep time: 10 mins
Cooking time: 25 mins
This is a really simple dish to prepare and it’s beautiful to present at the table. ‘En papillote’ is a French term for cooking ‘in paper’. By wrapping the fish up in the paper it steams in the oven and creates a beautiful sauce from all the juices.
- 750g snapper (ask your fishmonger to clean it for you)
- 2 oranges (get blood oranges if in season)
- 1 ruby grapefruit
- 1 lemon
- Handful tarragon
- 3 tbs butter
- 250g cherry tomatoes
- ⅛ cup of rosé
- Salt and pepper, to season
- Preheat your oven to 180°C.
- On a baking tray, line with two sheets of baking paper, 50cm in length. Arrange the paper on top of each other creating an X.
- Juice one of your oranges and set aside. Cut your remaining citrus into thin slices and arrange some of them on the baking paper to create a base. Season your fish with salt and pepper and lay it on top of this layer of citrus.
- In the cavity of the fish, add in half of the tarragon, a few slices of the citrus and one tablespoon of the butter. On the top of the fish add the remaining two tablespoons of butter and then cover with the remaining slices. Add the rest of the tarragon and scatter the tomatoes around the rest of the fish.
- With the top layer of baking paper, fold the ends together and fold over to create a little sealed bag. If you’re having trouble keeping the paper together, you can always use some clean paper clips to keep it sealed.
- Pour the orange juice and rosé in through the sides and fold the other baking paper together, creating an airtight bag over the fish.
- Put into the oven for 25–30 minutes, the fish should be soft but white, not clear on the inside.
- Serve with roasted potatoes and some extra grilled cherry tomatoes.