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Roasted snapper with salsa verde

Name: Roasted snapper recipe
Yield: 4
Ingredients: 1.6kg snapper; 20.00 ml extra virgin olive oil; Lemon wedges, to serve; 1 bunch parsley, roughly chopped (leaves and stems); 1 bunch basil, leaves picked; 1 bunch mint, leaves picked; 250ml olive oil; 2 long red chillies, roughly chopped; 40.00 ml capers; 40.00 ml fennel seeds, toasted; 30.00 ml Dijon mustard; 6 garlic cloves; Finely grated zest and juice of 2 lemons

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by Alex Prichard

ALEX PRICHARD, HEAD CHEF AT ICEBERGS

Mar 25, 2024

Perfect for beginners, this vibrant fish recipe is an easy dinner or lunch idea.

1 (1.6kg) whole snapper, scaled and gutted
1 tbs extra virgin olive oil
Lemon wedges, to serve

Salsa verde

1 bunch parsley, roughly chopped (leaves and stems)
1 bunch basil, leaves picked
1 bunch mint, leaves picked
1 cup (250ml) extra virgin olive oil
2 long red chillies, roughly chopped
2 tbs capers
2 tbs fennel seeds, toasted
1 1/2 tbs Dijon mustard
6 garlic cloves
Finely grated zest and juice of 2 lemons

Method

1.

For the salsa verde, place all ingredients except the lemon zest and juice in a food processor with a pinch of salt flakes and whiz until combined. Transfer to a bowl and stir through the zest and juice. Check seasoning.
2.

Preheat oven to 240°C/220°C fan-forced. Pat the snapper dry with paper towel.
3.

Line a large baking tray with a lip with baking paper. Place fish on tray and season well with salt flakes, freshly ground black pepper and olive oil.
4.

Roast for 10 minutes. Remove from oven, spoon half the salsa over the fish, then cover tray tightly with foil and return to oven. Reduce oven to 200°C/180°C fan-forced and roast for 30 minutes. Remove from oven and set aside, still covered with foil, for 10 minutes.
5.

Place on a platter with lemon wedges. Drizzle a little remaining salsa on top and serve remaining alongside.