Whole Baked Snapper with Salsa Verde
A simple yet impressive Mediterranean-inspired dish featuring whole baked snapper infused with lemon, parsley, and olive oil, finished with a vibrant, tangy salsa verde.
Whole Baked Snapper with Salsa Verde
Servings: 2
A simple yet impressive Mediterranean-inspired dish featuring whole baked snapper infused with lemon, parsley, and olive oil, finished with a vibrant, tangy salsa verde.
Print Recipe
Ingredients
- 2 whole snapper scaled and gutted
- 1 lemon sliced
- 1/2 cup of fresh chopped parsley leaves
- A sprig of dill
- 2 tbsp extra virgin olive oil
- Salt flakes and freshly ground black pepper
- 1 large garlic clove or 2 smaller cloves, minced
- 2 anchovy fillets or more if you love anchovies
- 1 tbsp lemon juice
- 4 tbsp extra virgin olive oil
Equipment Used
Instructions
- Preheat the oven to 200°C (fan-forced). Using a sharp knife, make three small slits on each side of the snapper to help it cook evenly and allow the seasoning to penetrate. Generously season the fish inside and out with salt and black pepper. Stuff the cavity with lemon slices, a sprig of dill and half of the fresh parsley.
- Drizzle the fish with olive oil and place it on a lined baking tray. Bake for 20–25 minutes, or until the flesh is just cooked through and flakes easily with a fork. Let the fish rest for five minutes before serving.
- While the fish is baking, prepare the salsa verde. Using a mortar and pestle (or a food processor), crush the garlic with a pinch of salt until it forms a paste. Add the anchovies and grind them down.
- Stir in the rest of the chopped parsley and lemon juice, then slowly drizzle in the olive oil while mixing until you achieve a loose, vibrant sauce.
- Drizzle the salsa verde generously over the baked snapper and serve immediately. Perfect for a summer barbecue or a simple yet elegant dinner.
