ROAST SNAPPER WITH RED MISO BUTTER BY TOM WALTON
With passion for health, fitness, lifestyle and wellbeing, Tom’s style of cooking goes beyond healthy eating, but also the way we eat and buy produce, by supporting and celebrating local growers, food producers and farmers.
Tom began his career in the kitchen at then 2 hatted regional restaurant Darley’s in the NSW Blue Mountains, before joining the team at 2 hatted restaurant Bistro Moncur in Sydney’s Eastern Suburbs, where he honed his French technique, leading the kitchen as head chef. In 2011 he opened The Bucket List in Bondi with his business partners and after 8 successful years he has since branched out with Deus Camperdown and most recently Nudefish Poke takeaway eateries, as well as starting his own snack brand Dux Nutts.
Follow Chef Tom Walton on Instagram or Facebook @cheftomwalton
Roasting is such a simple and accessible way to cook whole fish at home (no matter the size or equip of your kitchen). If you’ve ever been wanting to try or just love a simple technique that produces delicious results without the fuss, this is the recipe for you. Don’t be limited to snapper, try a whole plate size bream for something different or use the sauce over fillet fish or other seafood like bbq prawns or scallops, as well.
Ingredients
½ cup unsalted butter, softened
2-3 tbsp Merumiso Red miso
1/4 tsp sweet smoked paprika
1 clove garlic, crushed
Juice 1 lemon
Fresh ground black pepper
2 tbsp finely chopped parsley
1 x 700g whole snapper, cleaned.
Sea salt
1 tbsp olive oil
2 tbsp chives, to serve
Extra lemon to serve
Method
Preheat an oven to 200C and line a baking tray with baking paper, to cook the fish.
In a small saucepan, combine the butter, miso, paprika, garlic, lemon a little pepper and just melt then stir through the parsley.
Cut 3-4 slits in both sides of the fish, brush with the olive oil, season with salt & pepper then and place onto the baking tray and press a crumpled piece of baking paper over and around the fish, creating a gentle protection but still allowing heat to get in to roast.
Roast the fish in the oven for approx. 15 - 17 minutes - depending if your fish was straight from the fridge or coming to room temp before cooking (remove your fish for about 30 minutes before cooking for an even cook - just watch your cooking time).
Carefully transfer the fish to a serving plate, spoon over the warm butter and sprinkle with the chives.
Serves 2
