6 large potatoes
1.2kg approx. skinned and boned Snapper
2 lemons - juice and zest
4 tablespoons olive oil
1/2 cup chicken stock
1 teaspoon thyme
1 teaspoon oregano
2 tomatoes - thinly sliced
90g butter - thinly sliced
3/4 cup white wine
6 sprigs of dill or parsley
Fogdog Subtle Seafood Seasoning
Preheat oven to 180 degrees. Cut potatoes into wedges. Toss olive oil, chicken stock, half of the lemon zest, thyme, and oregano, together with potatoes. Season with Subtle Seafood Seasoning.
Place all ingredients in a roasting tray, cook for 30 minutes, toss, then cook until tender and golden (approx. another 30 minutes). Line a baking tray with baking paper. Place Snapper in tray, tucking in any thin ends, overlap if necessary.
Liberally sprinkle with remaining lemon zest and Subtle Seafood Seasoning. Place butter on top of Snapper, then position tomato slices, on top, overlapping each other. Drizzle with white wine and arrange sprigs of herbs on top then place in oven. Bake fish for 10-12 minutes until it is just cooked and begins to flake at the thickest part.
Serve on top of Greek potatoes and drizzle cooking juices.
Garnish with fresh herbs, accompanied with a side of green salad.