Snapper with Caper And Parsley Dressing

Name: Snapper with Caper And Parsley Dressing
Total time: 60 min
Ingredients: 1 cup Monini Delicato Extra Virgin Olive Oil, plus extra to coat the fish; 80g butter, melted; 1/2 cup chopped parsley; 120ml lemon juice; 3 tablespoons baby capers in brine, drained; 1kg potatoes, cut into 1 inch chunks; 1 -1.5kg whole snapper, scaled and cleaned; Sea salt and freshly ground black pepper, to taste

Intermediate
Second Course

Ingredients

1 cup Monini Delicato Extra Virgin Olive Oil, plus extra to coat the fish
80g butter, melted
1/2 cup chopped parsley
120ml lemon juice
3 tablespoons baby capers in brine, drained
1kg potatoes, cut into 1 inch chunks
1 -1.5kg whole snapper, scaled and cleaned
Sea salt and freshly ground black pepper, to taste

Preparation

Method

Preheat oven to 180 degrees Celsius (or prepare your BBQ if you are cooking the snapper on the BBQ).
In a large jar or bowl mix together the extra virgin olive oil, melted butter, parsley, lemon juice & capers.
Boil the potatoes in salted water for 20 minutes or until just tender. Drain & transfer to a bowl. Mix half of the dressing through the warm potato salad.
Score both sides of the snapper three times diagonally on each side. Place the snapper on a baking tray and coat liberally with olive oil. Bake until the flesh is just cooked through, approximately 20-25 minutes (or place on your BBQ to cook).
Remove from the oven and spoon the remaining dressing over the snapper. Serve with potato salad.

Add an extra touch

Delicato