
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
- 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).
- Stand the fish up in the sizzler pan.
- Add the chopped vegetables to the pan with some chillies, capers, white wine, olive oil and freshly cracked black pepper.
- 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.
- 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