- 3 ½ kilogram whole Leigh snapper, cleaned and scaled
- Sea salt and freshly ground black pepper
- 3 cloves garlic, finely diced
- 2 lemons, juiced
- 2 tablespoon balsamic vinegar
- 3 tablespoon extra-virgin olive oil
- 80g unsalted butter, diced
- 5 bay leaves
- 4 large potatoes, peeled and sliced thinly
- 2 medium onions, sliced thinly
- 3 medium sized fresh tomatoes, sliced or 1 tin of cherry tomatoes, drained
- 1 tablespoon tomato paste
- Preheat oven to 200°C (180°C fan-forced).
- Score the Leigh snapper 2-3 times on each side.
- Season the fish, inside and out, with salt, pepper and garlic. Drizzle all over with lemon juice, balsamic vinegar and olive oil, ensuring some of the juices get inside the cavity and scored flesh. Scatter 20g of butter over the fish and pop 30g inside the cavity with 3 bay leaves.
- Drizzle the base of a baking dish large enough to hold the fish comfortably with a little olive oil to prevent the potatoes sticking.
- Scatter the potatoes, onions, tomatoes, and remaining bay leaves over the base of the dish. Dot tomato paste and remaining butter over the vegetables. Place the fish carefully on top.
- Cover with foil and bake in preheated oven, 35-40 minutes, or until the fish is cooked through.
- Serve whole at the table.