Whole roasted snapper
Ingredients
4 oxheart tomatoes (or other large variety)
1 red onion, skin on, halved
2 red capsicums, deseeded, halved
2 long red chillies (optional)
100ml extra virgin olive oil, plus extra 2 Tbsp
50ml red wine vinegar
Finely grated zest and juice of 1 lemon
2 Tbsp chopped baby capers
1/2 bunch basil, roughly chopped
4 stalks rainbow chard, finely chopped stalks, roughly chopped leaves
3–4 green onions, sliced
1/2 bunch flat-leaf parsley, roughly chopped
3 x 600g whole baby snapper, scaled, gutted and cleaned
Sea-salt flakes and freshly ground black pepper, to season
Method
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Heat a barbecue grill to medium heat. Grill tomatoes, onion (skin-side up), capsicum and chillies (if desired), until charred and soft. Carefully transfer vegetables to a tray as they are ready, noting they will finish cooking at different times. Discard onion skin (once cooked), then transfer all cooked vegetables to a chopping board and roughly chop.
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In a large bowl, combine olive oil, red wine vinegar, lemon zest and juice, capers, basil, chard, green onions and flat-leaf parsley. Add chopped hot vegetable mixture and stir to combine. Set aside.
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Pat snapper dry with paper towel. Drizzle with extra oil and season. Cook on a hot barbecue for 12 minutes, turning once, or until cooked (snapper may stick a little).
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Serve snapper topped with warm tomato dressing.
Essential kitchen items to make this recipe
- Barbecue grill
- Large bowl for mixing
- Tray for transferring grilled vegetables
- Chopping board for chopping vegetables
- Knife for chopping vegetables
- Tongs for turning the snapper on the barbecue