Ingredients:
For the Fish:
- 1 x whole snapper (gutted and cleaned)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Lemon wedges (for serving)
For the Salsa Verde:
- 1/2 cup fresh parsley (finely chopped)
- 2 tablespoons capers (chopped)
- 1 small garlic clove (minced)
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar or lemon juice
- 4 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Instructions
1. Prepare the Salsa Verde
- In a small bowl, mix the chopped parsley, capers, and minced garlic.
- Stir in the Dijon mustard, vinegar or lemon juice, and olive oil.
- Season with salt and black pepper to taste.
- Set aside and let the flavours meld while you cook the fish.
2. Cook the Fish
- Pat the fish dry with a paper towel and season both sides with salt and black pepper.
- Heat olive oil in a pan over medium heat.
- Place the whole fish in a steamer and cook for 10 - 15 minutes.
- The fish is ready when the flesh gently flakes away from the fish.
3. Serve
- Place the cooked fish on a plate and spoon the salsa verde generously over the top.
- Serve with lemon wedges and enjoy with a side of roasted vegetables, salad, or crusty bread.
