Pez Rostizado
Pez Rostizado



  • 1.3kg snapper, cleaned
  • ½ tsp dried chilli flakes
  • ½ bunch coriander
  • ½ lime, thinly sliced
  • 3 bay leaves
  • 1 tbsp olive oil
  • Preheat the oven to 220C. Score the fish at 3cm intervals and rub with salt and chilli flakes. Stuff the cavity with coriander, bay leaves and lime, then drizzle with oil.
  • Heat a chargrill pan or barbecue and line with baking paper. Grill the fish for 4 mins on each side, then transfer to a baking tray and roast for 6 mins or until cooked through. Serve the fish on a platter and scatter with more coriander. Enjoy with all your favourite Mexican dips and sides.
15 mins
4 serving

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