Serving seafood as the main this Christmas? Why not try this whole baked snapper recipe created by Head Chef Dan Cooper from Chiswick restaurant in Sydney’s Woollahra. “For something a little lighter, a whole baked snapper, drizzled with herb butter, lemon, and capers is a winner,” says Dan. When you buy the snapper, ask your fishmonger to remove the fins and then the snapper is ready to put on the barbecue. Then it’s just a matter of drizzling with the delicious butter sauce loaded with capers and sprinkling with herbs.
Ingredients
Method
Chop the herbs finely and mix well together, set aside. Season snapper with olive oil and a generous amount of salt.
Melt butter in a saucepan on the stovetop until it starts to smell toasted and look slightly caramelised in colour.
Add the capers, lemon zest and juice to the pan along with 7g of salt. Mix well until the salt is dissolved. Remove from the heat and set aside.
Cook the snapper over a hot barbecue for approximately 5 minutes on each side. Once cooked, the flesh should pull away from the bone easily.
Place the cooked fish in the centre of a large plate.
Warm the butter sauce on the stovetop and add the chopped herb mix.
Dress the fish with the butter sauce, ensuring the fish is coated well with the capers and herbs.
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