Last nights dinner makes for picture perfect eating. Super quick and easy. I only used 4 garlic cloves as they were on the larger size but the combination of preserved lemons and bay leaves was spot on. I’ll definitely make it again. Gluten-free.
Olive oil for brushing
2 x 225-275g red snapper or red mullet, scaled and cleaned
1 preserved lemon, quartered
6 unpeeled garlic cloves, crushed
2 bay leaves
1 small bunch of fresh parsley
Rice or vermicelli, to serve
Preheat the oven to 2000C. Brush the olive oil all over the fish and sprinkle with sea salt. Fill the cavities with the preserved lemon, garlic, bay leaves and parsley. Put the fish in a roasting tray and bake for 20 minutes. Remove from the oven, transfer to warm plates and serve immediately with rice or vermicelli.