Baked Snapper with Tomato Butter


Prep Time: 5    Cooking Time: 20    Serves: 3-4
  1. 1x2kg whole snapper, scaled and cleaned
  2. salt and freshly cracked black pepper, to taste
  3. 1/2 bunch dill
  4. 125g butter, softened but not melted
  5. 2 tbsp Fountain Tomato Sauce Squeezy
  6. 2 tsp fresh dill, chopped



  1. Preheat oven to 200°C.
  2. Slash both sides of the snapper four times to allow it to cook evenly. Season with salt and pepper to taste and stuff the cavity with the half bunch of dill.
  3. Place on baking paper, in a baking dish and roast for 25 minutes.
  4. Meanwhile, make tomato butter by thoroughly mixing butter, Fountain Tomato Sauce and dill. Roll into a log shape using plastic wrap. Place in the freezer until ready to use, to firm up.
  5. Check that the fish flesh is opaque all the way to the bone (cooked through). If ready, remove from oven and place on a serving platter.
  6. Slice the tomato butter into rounds and place on top the fish so that the butter melts.
  7. Tips: Serve with boiled or roasted new potatoes and green salad.


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