Baked Snapper (Mojo Style)

2 standard portions

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Ingredients

• 2 red snapper
• 1 jar homemade mojo marinade

Method

1. Before starting the recipe, I recommend blitzing the mojo marinade in the blender as this will help to meld the flavours, then set it aside.
2. Place the snapper in a medium sized bowl.
3. Add some lukewarm water to the bowl.
4. Squeeze the lime juice along with the vinegar and salt in the bowl.
5. Use your hands to wash the snapper with the lime water.
6. Rinse off the fish in a colander.
7. Rub the lime halves on the inside and outside of the snapper then rinse the fish a final time.
8. Place the fish on a chopping board.
9. Blot the fish inside and outside thoroughly with a kitchen towel.
10. Use sterilised kitchen scissors to trim off the dorsal and pectoral fins and discard.
11. Use a sharp knife to make 3-4 diagonal scores, leaving about a 3-4cm gap between each line.
12. Do this on both sides, being mindful not to slice too deep into the snapper).
13. Place the snapper in a large zip lock bag.
14. Carefully pour in the mojo and then secure the bag with the zip.
15. Leave to marinate in the refrigerator for up to 2 hours.
16. Meanwhile line a oven proof dish with parchment paper (this will prevent any sticking).
17. Preheat the oven to 180C/356F/gas mark 4.
18. Remove the ziplock bag from the refrigerator, unzip the bag and carefully remove the snapper and pour the mojo marinade into the oven proof dish.
19. Bake the fish for 40 minutes, during the given time baste the fish often to enhance the flavour of the fish.
20. If the fish is browning to the point of burning around the sides, use aluminium foil to cover the baking dish.
21. Once baked, remove from the oven and serve.