Baked Snapper with Cherry Tomatoes, Olives and Capers
Serves 4 as main
1 x 1.5kg snapper, cleaned and scored 1 lemon
1 punnet cherry tomatoes ½ cup white wine
½ cup large green olives ½ cup extra virgin olive oil
2 tsp capers 3 sprigs of parsley
Pre heat your oven to 180 degrees. Place the fish in a large baking tray and place the tomatoes, olives and capers around the fish. Pour over olive oil and white wine and season with some sea salt. Stuff the parsley in the cavity of the snapper.
Bake in the oven for 20 – 30 minutes until the fish is cooked, you can check this by sliding a knife into the thickest part of the fish. Serve immediately on a platter and spoon over the cherry tomatoes, olives and capers and the juices that are in the baking tray. Should the sauce be too thin, place it in a fry pan and let is simmer away so that it reduces, then pour it over.
Note: You can use other whole fish to make this recipe. It works well with Rankin Cod, Nannagai and West Australian Dhu fish. You can also use another variety of olives.