Baked snapper with chilli and garlic marinade

This marinade is the secret flavour weapon I always have on hand in the fridge. If you’re rushing home from work and need to add quick flavour to a meal, this is the perfect solution. It’s inexpensive, quick to prepare and a versatile addition to all types of seafood, vegetables and meats.

Chilli and garlic marinade

¼ cup	Dried chillies, red, crushed (Main)
6	Garlic cloves, crushed
4 Tbsp	Lemon juice
1	Lemon, finely grated zest
½ cup	Rice bran oil
½ cup	Olive oil
1 tsp	Ground cumin
3 tsp	Salt

Snapper

4	Snapper fillets (Main)

Directions

1. Mix all the marinade ingredients together, pour into a jar or bottle and keep in the fridge until needed. It can be stored safely in the fridge for up to 6 months.
2. Heat the oven to 200C. Trim the fillets to form a neat shape, remove any bones and scales. Place on a roasting tray, shake the marinade well then brush a little on both sides of the fillets. Bake for 7 minutes or until just cooked. This can also be cooked under the grill or on the barbecue.
3. Serve with lightly crushed potatoes mixed with fresh herbs and olive oil, and a simple citrus salsa of orange, lemon and lime.