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Whole Baked Cuban Snapper with Cherry Tomatoes and Capers
By Anjelica Alanne
Whole Baked Cuban Snapper with Cherry Tomatoes and Capers
In this recipe
Slow Cooker Cuban Mojo Pork
Preparation time:
10 mins
Cooking time:
30 mins
Serves:
6 - 8
Ingredients

 


  • 1 whole red snapper, approximately 2.2 kilograms, gutted and scaled (ask your fishmonger)
  • 1 jar Beerenberg Slow Cooker Cuban Mojo Pork
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • 2 punnets trussed cherry tomatoes
  • 1 tablespoon capers

Method:

Preheat the oven to 180°C and grease a large baking dish. Lay the snapper in the baking dish and spread over a half jar of the Beerenberg Slow Cooker Cuban Mojo Pork sauce. Flip the snapper and spread over the remaining Beerenberg Slow Cooker Cuban Mojo Pork sauce. Scatter the orange, lemon, cherry tomatoes and capers around the snapper.

Place in the oven for 30 minutes or until fish is opaque and flesh can be flaked with a fork.