Salt and Pepper
Make a marinade of 50-50 soy and balsamic,
add a ½ teaspoon or less of garlic, chilli and ginger each.
Add some olive oil, salt and pepper and shread a bunch of basil into the mix.
Marindae the snapper cutlets (approx 200 grams each – fillets are fine also)
for an hour prior to cooking in a preheated oven at 180 degrees.
Cook for 10 minutes per (approximately) 500 grams. And check.
Remember fish will continue to cook so cover and rest for 5 minutes for a medium to
rare finish. The meat should be soft and moist.
I usually eat this with steamed garlic asaparagus or broccolini and a side
serve of basmati rice cooked in chicken stock and covered with the
juice from the fish marinade.
Make it happen.