Whole Baked Snapper

with roast tomatoes, kalamata olives, capers & salsa verde

Whole Baked Snapper

with roast tomatoes, kalamata olives, capers & salsa verde
Method
Serves 4

Preheat the oven to 180°C.

With a sharp knife, score the skin of the snapper cutting 3 slices into the side of the snapper. This will allow the fish to cook evenly. Season with salt and pepper ensuring it penetrates into the cuts.

In a hot pan, heat olive oil then slowly place the snapper into the pan. Cook until the fish is lightly coloured, then turn the fish onto the other side. Add the butter and bake the fish in the oven for 10 minutes.

Bring the fish out of the oven, add the heirloom tomatoes, kalamata olives and capers then place it back into the oven for 5 minutes until the snapper is cooked through. The fish will easily separate from the bone when it is cooked.

Salsa Verde

Place the basil, parsley, capers and garlic into a food processor and blend until all the ingredients are finely chopped. Stir in the extra virgin olive oil, lemon juice and mustard.

Add salt and pepper to taste.

To Serve

Serve the fish whole and warm, topped with salsa verde.

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