Ingredients
- 3 lemons
- 1 whole snapper, about 1.5-2kg
- olive oil
- salt and freshly ground black pepper
- 1 red onion
- 12 caper berries
- 20 kalamata olives
- ¼ bunch continental parsley
Method
- Preheat oven to 200°C
- Tear off 2 pieces of aluminium foil large enough to wrap the whole fish
- Slice 2 of the lemons into rounds and layer in the middle of the piece of aluminium foil and drizzle olive oil over
- Place the snapper on top of the lemon slices and season with salt and pepper
- Peel and finely slice the red onion, quarter the caper berries and pip and slice the olives
- Place them all into a mixing bowl and drizzle over some olive oil and lemon juice
- Toss and pile on top of the snapper
- Wrap in the aluminium foil to make a sealed package and place onto a baking tray
- Bake for about 30-40 minutes until fish is cooked
- Remove from the oven, carefully open the aluminium foil and slide the snapper onto a serving platter
- Sprinkle over chopped parsley and serve immediately
Notes
Ingredient suggestion: Always Fresh caper berries
Serves 4
