WHOLE SNAPPER WITH A MUSHROOM AND LEEK STUFFING

Steam 1/2 cup of quinoa grain in 1 cup of water in your rice cooker . heat 2 tbs of canola oil in a pan over a medium heat and saute 1 finely washed leek until soft . Add 250 gm of sliced mushrooms , season with a little nutmeg and cook until the mushrooms are soft , stir in 2 tbs of minced garlic . Now add 2 tbs of fresh chopped parsley and 1 dsp of dried oregano . Remove the pan and mix in the cooked quinoa and season with a little cracked pepper . Place the snapper , that has been cleaned and scaled ( 1.5 kg approx ) in a baking paper lined ovenproof dish . Preheat your oven to 180 deg C . Sprinkle the cavity of the fish with a little lemon juice and fill it with the stuffing mix. Pour extra lemon juice over the fish and drizzle with canola oil . Place the dish in the preheated oven and bake for 15 minutes . Remove from the oven and arrange tomato and onion slices over top of the fish and sprinkle with sliced spring onions and a little parsley . Lay a sheet of foil over the fish and bake for a further 30 minutes or until the fish is cooked through . Remove the foil and allow the tomato and onion to take on some colour . You may ask how do you get a snapper , get to know a fisherman or go to the Melbourne fish market ...