baked creamy snapper fillet with mediterranean-style marinade

Da and I bought a large piece of creamy snapper fillet. I intended to marinate it for baking.

The last time that I marinated some fish for barbequing, I prepared a simple marinate of salt, pepper, freshly squeezed lemon juice and fresh rosemary leaves.

This time, I decided to prepare the marinate in a mediterranean-style. If you have leftover marinade, you can refrigerate it for future use.

INGREDIENTS

500g creamy snapper fillet (cut into large pieces)
1/2 cup freshly squeezed lemon juice
1/3 cup cooking red wine
1/2 tsp freshly ground sea salt
1/2 tsp freshly ground mixed peppercorn
1 tbsp finely chopped garlic
1 1/2 tbsp dried oregano
1 cup olive oil
1 stalk of fresh rosemary leaves (remove the stalk)

METHOD

1. Mix the marinade together.

2. Marinate the fillet overnight.

3. Bake with one side facing up at 230 degrees celsius for 10 minutes. Turn the fillet over and bake for another 10 minutes.