Wood Fired Snapper or Seabass

Ingredients

• 1 whole snapper or seabass, gutted
• sea salt
• 1 courgette, roughly chopped
• 1 small aubergine, roughly chopped
• 4 shallots, roughly chopped
• 2 handfuls of cherry tomatoes
• 2 mild red chillies, roughly chopped
• 2 tsp. salted capers, rinsed and squeezed dry
• splash of white wine
• splash of olive oil
• freshly cracked black pepper
• watercress, to garnish
• Lemon

 

Method

1. Using a sharp knife make 3 shallow cuts through the flesh on both sides of the fish to help it cook evenly. Rub in sea salt (using the same amount that you’d normally season with).
2. Stand the fish up in the sizzler pan.
3. Add the chopped vegetables to the pan with some chillies, capers, white wine, olive oil and freshly cracked black pepper.
4. Bake the fish and vegetables in the hot oven for about 5 minutes, checking that the fish is crisping up and the vegetables are sizzling.
5. Once the fish is cooked through and out of the oven, garnish with watercress and a squeeze of lemon to taste. Serve with a slice of lemon