Baked Snapper & Red Rock Cod

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Freewily
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Baked Snapper & Red Rock Cod

#1 Post by Freewily » Tue Sep 20, 2011 10:09 am

I have changed the way I bake my fish. I used to bake my fish whole in foil. But now prefer to fillet, then bake in foil. This way I don't have to fiddle with the bones when eating as many of you do.
This is one of my recepies where I had two different types of fish, a Snapper & 3 Red Rock Cod that I shared with my wife last night.
I layed foil flat on bench, poured about a tablespoon of olive oil on the foil & spread it over the foil with a brush. Keeping the oil away from the edges of the foil about 1cm.
Sprinkle sea salt & pepper over the foil.
Lay Foil Flat [800x600].jpg
Lay the Snapper skin side down on foil.
Spread 1/2 teaspoon crushed garlic & 1 teaspoon crushed ginger.
Sprinkle on some pepper. I used a pepper & chilli mix called Firestorm that I bought from Fremantle WA markets. But use whatever you prefer.
Sprinkle on about 1/3 to 1/2 teaspoon Keens powdered curry & also some more sea salt.
Snapper Fillet [800x600].jpg
Add some chopped parsely & Corriander OR whatever herbs you like.
Spread on ingredients [800x600].jpg
Top with lemon slices.
Top with lemon slices [800x600].jpg
Lay over the Red Rock Cod fillets.
Add Red Rock Cod Filet [800x600].jpg
Carefully wrap the foil over the fish being careful not to tear the foil. DO NOT turn the foil parcels over.This ensures the fish cooks in its own juices without any of it seeping out.
Wrap with Foil & Bake [800x600].jpg
Put foil parcels in a flat tray. Then into an oven preheated at about 180 to 200 degrees celsius for about 40 minutes.
After cooking. When you open up the foil you will find perfectly cooked fish fillets with plenty of juices that you could add to some cooked rice.
Or, what I will do next time, I will be adding about 3 or 4 Tablespoons of uncooked rice around the fish before wrapping. The rice should cook in the foil & soak up the juices at the same time. YUM! :ha:
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YAK P.B. Salmon 60cm, Flathead 60cm, Trevally 42cm, Carp 38cm, Bream 40cm, Luderick 42cm, Tarwhine 30cm,
Blue Morwong 48cm, Mullet 38cm, Bass 39cm, Garfish 34cm, Leatherjacket 27cm, Flounder 28cm, Snapper 50cm, Bonito 60cm, Whiting 38cm, Tailor 52cm, LongTom 66cm.


If this was my job I'd Love It!!

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YakTTMax
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Re: Baked Snapper & Red Rock Cod

#2 Post by YakTTMax » Tue Sep 20, 2011 11:11 am

Thanks for the recipe mate, looks awesome. Now all I need are some fresh snapper and rock cod fillets and I'll be laughing.
All the best, Rob.. :bye:
PB.. Flathead 50cm, Bream 37cm FL, Snapper 64cm, Bonito 43cm, Trevally 44cm, Australian Salmon 55cm, Tailor 38cm, Barracuda 100cm, Rainbow Trout 55cm, Bass 42cm FL..

savanahkelpy
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Re: Baked Snapper & Red Rock Cod

#3 Post by savanahkelpy » Wed Sep 21, 2011 9:05 pm

That looks simple enough to try as a variation, in the low coals of a camp fire. Most of my fish have also been roasted whole in coals, but i,m wondering if its still better to leave smaller fish whole, and only do this with larger fish, to give a big enough side to be worth the end results?

Cheers,,, :bye:
I refuse to join any club, that would have me as a member

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Freewily
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Joined: Mon Dec 07, 2009 10:27 pm
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Re: Baked Snapper & Red Rock Cod

#4 Post by Freewily » Wed Sep 21, 2011 11:32 pm

Small fish just take less time. And again. No bones if filleted first. Up to you. :ha:
YAK P.B. Salmon 60cm, Flathead 60cm, Trevally 42cm, Carp 38cm, Bream 40cm, Luderick 42cm, Tarwhine 30cm,
Blue Morwong 48cm, Mullet 38cm, Bass 39cm, Garfish 34cm, Leatherjacket 27cm, Flounder 28cm, Snapper 50cm, Bonito 60cm, Whiting 38cm, Tailor 52cm, LongTom 66cm.


If this was my job I'd Love It!!

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Gazzaguru
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Location: Shellharbour

Re: Baked Snapper & Red Rock Cod

#5 Post by Gazzaguru » Fri Sep 23, 2011 7:43 am

Sounds good Will. I will have to give that one a try. I am a big fan of using olive oil in the foil when baking fish but I prefer to cook mine whole with the skin on. Gaz.
PB,S from the yak - Amberjack 38cm, Bass 40cm, Bream 35cm, Bonito 36cm, Catfish 29cm, flathead 73cm, Redfin 35cm, EP 34cm, golden perch 55cm, murray cod 73cm, salmon 45cm silver trevally 43cm, tailor 39cm, whiting 40cm.
member of NSW South Coast Kayak Fishos.

Whoever invented these on call rosters for work needs a rocket fair up their clacka.

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tommo1
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Re: Baked Snapper & Red Rock Cod

#6 Post by tommo1 » Tue Jun 19, 2012 8:41 am

Now thats a good idea

Gonna try that
Thanks for sharing

Cheers
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