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Place the snapper in the lightly oiled roasting pan. Bake in the oven for 10 to 15 minutes per inch of thickness at the thickest part of the fish.The fish is done when the flesh is fully opaque and flakes easily with a fork, or the internal temperature reaches 145 F.lace the snapper in the lightly oiled roasting pan. Bake in the oven for 10 to 15 minutes per inch of thickness at the thickest part of the fish.
Cook for 20 minutes at 220Â°C then turn oven down to 180Â°C (medium heat) and cook roast for 45 minutes per kilogram. Rest under foil for 5-10 minutes. Without crackling-sear first in a pan. Place in a preheated 180Â°C oven and cook for 40 minutes per kilogram.Rest under foil for 5-10 minutes. To aid even cooking, place roast on an elevated rack in the oven or onto halved carrots or potatoes to elevate.Return to top.ithout crackling-sear first in a pan. Place in a preheated 180Â°C oven and cook for 40 minutes per kilogram. Rest under foil for 5-10 minutes. To aid even cooking, place roast on an elevated rack in the oven or onto halved carrots or potatoes to elevate. Return to top.