Name: Snapper with orange and thyme
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 kilogram baby new potatoes, halved; 2 clove garlic, unpeeled; 8 sprigs fresh thyme; 2 tablespoon olive oil; 4 cleaned whole baby snapper (1.2kg); 1 orange, sliced thinly; 1/2 cup (125ml) dry white wine; 4 strips orange rind; 2 tablespoon orange juice; 1 teaspoon caster sugar; pinch chilli flakes; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1 kilogram baby new potatoes, halved

2 clove garlic, unpeeled

8 sprigs fresh thyme

2 tablespoon olive oil

4 cleaned whole baby snapper (1.2kg)

1 orange, sliced thinly

1/2 cup (125ml) dry white wine

4 strips orange rind

2 tablespoon orange juice

1 teaspoon caster sugar

pinch chilli flakes

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Boil, steam or microwave potato until tender; drain. Divide potato, garlic and thyme among two oiled large shallow oven trays; drizzle with half the oil. Roast potatoes, in oven, 20 minutes.

3.Meanwhile, pat fish dry, inside and out, with absorbent paper. Score fish three times both sides. Place orange slices inside fish cavities

4.Remove trays from oven; set aside garlic cloves. Top potato mixture with fish; roast about 20 minutes or until fish are cooked.

5.Meanwhile, squeeze garlic from bulbs; chop finely. Combine garlic, wine, rind, juice, sugar and chilli in small saucepan; simmer, uncovered, until reduced by half. Stir in remaining oil.

6.Divide potato among serving plates; top with fish then sprinkle with parsley and drizzle with warm orange dressing.

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Ingredients

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