Ingredients
Barbecued whole snapper
Peperonata
Salsa verde
Method
Barbecued whole snapper
1.Score the skin of the snapper. Cut the limes in half and rub over the fish. Squeeze the juice into the slits you have made in the skin, then stuff the limes and fennel tips into the body cavity.
2.Drizzle with olive oil and season with salt and pepper. Place on the barbecue over a medium heat with the lid down. Cook on one side only for 25-30 minutes (depending on fish size).
3.Boil potatoes until just tender, place in a serving bowl and mix through salsa verde.
4.In a salad bowl, drizzle avocado oil over watercress and cucumber.
5.To serve, carefully transfer snapper to a serving platter and spoon over peperonata. Serve with baby potatoes and watercress salad.
Peperonata
6.Cook the capsicum over an open flame until the skin blackens and cracks. Put in a bowl, cover with cling film and allow to cool.
7.Remove skin by putting a little olive oil and salt on your fingers then rubbing skin. Deseed and finely slice capsicum flesh.
8.Heat butter in a frying pan over a medium heat, add onions and sweat until translucent but not coloured.
9.In a bowl, mix the capsicum, onion, garlic, olive oil and parsley. Season to taste.
Salsa verde
10.Place basil, parsley, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet. Add parmesan, the remaining olive oil and avocado oil. Add lemon juice and salt and pepper to taste.
11.Store in a jar in the fridge until ready to use.
Ask your fishmonger to scale and gut your fish for you, as those can be messy jobs to do at home. Cooking the fish on the bone will give it more flavour. This salsa verde is a superb way to enhance the flavours of this dish. You can use this recipe with any meat you like, including chicken, lamb or beef.
Note
