Ease of Preparation: Easy
Preparation Time: 45 minutes
Yield: 4 servings
Ingredients:
- 4 red snapper weighing 6 to 8 ounces each (175 to 250 grams)
- 4 large sprigs oregano
- 4 large sprigs thyme
- 4 pieces lemongrass
- 4 inches fresh ginger
- 6 apricots
- Sea salt and pepper
- 8 large pieces of Nori seaweed
- 2 tablespoons olive oil (30 millilitres)
For the glaze:
- 1 cup Port wine (250 millilitres)
- ½ cup tarragon vinegar (125 millilitres)
- 2 tablespoons sugar (30 grams)
Method:
Preheat the oven to 350 degrees Fahrenheit
De-scale each fish. Using a sharp knife, scrape the skin in the opposite direction to the scales and they should flick away from the skin. Open each red snapper and either de-bone it through the back leaving the stomach cavity closed, or stuff the cavity with the herbs. If you choose to stuff the stomach cavity, place the fish skin side down and season the inside with salt and pepper. Lay a sprig of oregano and thyme inside the cavity of each fish. Add a lemongrass stalk. Peel and chop the ginger into small pieces. Add a quarter of the ginger to the middle of each fish. Cut up the apricots with kitchen scissors and add them to the cavity of each fish. Drizzle with a very small amount of olive oil. Lightly score the fish on each side. Brush the Nori seaweed with water to soften it, and then wrap the fish from head to tail in the seaweed.
Warm 1 tablespoon of the olive oil in a large ovenproof sauté pan over a medium heat. Once hot, slide the fish into the pan, turning as needed until almost cooked, about 8 to 10 minutes. Move the pan to the oven to finish cooked for 4 minutes.
Meanwhile, put the port, vinegar and sugar in a small saucepan over a medium-low heat to reduce. Reduce to a glaze that coats the back of a wooden spoon.
Retrieve the fish from the oven and serve them with plain boiled new potatoes and the port glaze drizzled over the top.
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