BAKED SNOOK WITH ALMONDS AND LEMON RINGS Recipe

How to make it

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• There are two ways of cooking this dish Outdoors and Indoors
• The outdoor option is a whole heap of fun. However the building of the oven on the beach is almost impossible from a wheelchair, [unless you use the local kindergarten sandpit, but please make sure you clean up afterwards.] So commandeer some help from family and friends.
• Building the oven on the beach is relatively simple, thourghly wet an area of sand about 1½ meter long by 1½ meter wide with sea water make sure water seeps to at least .800 meter deep more is always good [or if you are using the sandpit the closest tap will do, ok ok that’s the last]
• Dig a trench 1 meter [3ft] by .800m [2.6ft] by .800m [2.6ft] deep, the wet sand will keep the walls from collapsing, line the bottom with a thick bed of hot coals, cover the coals with kelp seaweed place prepared fish on the seaweed [see fish preparation directions] cover the fish with another layer of seaweed, and then cover that with a thick layer of hot coals. Close the pit with wet sand.
• Fill your glass with a super dry white wine, kick back and enjoy the surroundings for the next 60 minutes.
• Open the pit-oven and remove the foil boats, place on a flat surface or table and open carefully, as you open the foil the skin of the fish will come away from the flesh (should flake easily), remove and plate on a bed of yellow rice and decorate with sliced tomatoes. Drizzle the sauce from the foil boat over each fish and rice. [If you are really roughing it use the foil boat as a plate, helps with cleaning up afterwards]
• FISH PRPERATION
• Clean and scale the fish and rinse well preferably in seawater make sure you don’t break the skin of the fish it helps protect the flesh from burning, when you open the foil the skin should come off with the foil you then know it is done to perfection.
• Place a liberal splash of EVOO in a bowl, add lemon pepper, garlic, wine, Worcestershire sauce and bay leaves and mix gently over a very low heat until the garlic aroma begins to rise. Salt to taste. Leave to stand for 5 minutes in the meantime place the sliced almonds and ¼ of the lemon juice inside each fish with the lemon rind rings.
• Put dressed fish in double layer aluminum foil boat [shiny side facing out]. Add all other seasonings into the foil boats pouring it over each fish. Close foil firmly so juices will not leak out and sand won’t get in, while in the oven.
• Lazy mans option: You can put on gas grill for 35 minutes turn regularly or oven at 180ºc [350ºf] degrees for 40 minutes. Plate the fish on a bed of yellow rice decorate with green sticks of spring onions. Drizzle the sauce decoratively over the fish and rice. The light pink, green and yellow and darkish sauce looks really appetising on an ice white plate.