This is delicious whole fish recipe cooked over coals or a grill and served with a tasty herbed mayonnaise that highlights the classic pairing of capers and lemon. It is perfect to serve as part of a lunch or dinner with friends and family.
Ask your fishmonger to recommend a delicious, fresh whole snapper and serve with a salad and our Australian Damper Bread.
Recipe and images by Jo O’Keefe for ele Magazine.
Whole Snapper with Lemon, Dill and Caper Mayonnaise
Ingredients (serves 4)
1 whole Baby snapper
1 lemon, sliced
1 tbsp olive oil
1/2 cup of good quality egg mayonnaise
1 tablespoon of capers, chopped
Small handful of fresh dill, finely chopped
1/2 lemon or lime, zested and squeezed
Salt and pepper, to season
Brush fish with a little olive oil and place the lemon slices in the cavity. Cook in a wire fish rack over the fire or a grill. Alternatively you wrap in tin foil and bake straight on the coals.
To make the mayonnaise, mix all ingredients together and season with salt and pepper. Serve mayonnaise on the side of your cooked fish and add a wedge of fresh lemon.