One-Pot Baked Snapper with Pine Nuts, Zucchini and Potatos

This is a great one pot dish that takes about 15 minutes to prepare and then you just let it do its thing.

I prepped the veggies first, thinly sliced potatoes and zucchini. I laid a bed of these on a roasting tin, row of taters, then zucchini, then again. Topped this with dill and diced tomato, salt and pepper and a good lug of extra virgin.

I scored the snapper on both sides, then rubbed it with a marinade of chopped parsley, garlic , anchovy and a splash of white wine. I then stuffed the cavity with the leftover marinade and placed it on a baking rack from the roasting dish. I placed the rack on top of the veg, then crumbled pine nuts on top of the fish, 4 dried chillies and seasoning. I then baked it at 180 for bout an hour.

The result was creamy delicious veggies with a tasty roasted snapper. Great winter meal!