Two main course servings.

 Remove from packaging. Rinse fish fillets under cold water for a minute, to remove protective ice glaze. Cook from frozen or defrosted.

This is a denser meatier fish than cod. But is as easy to cook perfectly.
The principle remains, simply cook until piping hot throughout.

Preheat the oven 200ºC. Place frozen fillets on a greased baking tray (with a lip, to retain juices) Lightly butter them, then sprinkle with herbs, salt & pepper to taste. Cover with foil, and bake for 25 minutes approx. Serve with Saute Potatoes, Whole Leaf Spinach and Baby Sweetcorn Bundles. Use accumulated juices as a light gravy.

Red Snapper also cooks well from defrosted, and marinates well.

 I like to make a Mediterranean sauce, with olive oil, onion, tomato, white wine, pepper and paprika. In a wide pan, dip frozen fillets in the sauce, then float them on top of the sauce. Put a lid on, and simmer on low heat for 20-25 minutes. Adding Garlic King Prawns 10 minutes before the end will spice this up.
 Serve with rice, potatoes or pasta. Mediterranean Vegetable Medley goes well with this, and Diced Potatoes with Herbs.

These are brilliant on the barbie, as they marinate well, and are robust enough not to break up. Although a little care must be taken with the fish slice.

To marinate: Make a marinade, half with olive oil, half with white wine. Add a small amount of mustard, to blend and thicken. Then add some fresh chopped garden herbs and seasoning. Mix well and drench the fish. The marinated snappers can be used immediately, or up to 12 hours later, kept in a refrigerator.

To cook: Just cook on the barbie for 10-15 minutes, turning occasionally.
This is a raw product, cook thoroughly until piping hot throughout