Baked whole snapper with walnuts, chilli and tahini dressing from Middle Eastern Feasts: Modern Classics from the Mediterranean to the Arabian Sea (page 122) by Michael Rantissi and Kristy Frawley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mflanagan77 on January 03, 2026

    Needed longer cooking time at 180 for 1kg snapper. Approx 30 min

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