1 x 1 kg whole snapper
50 ml extra virgin olive oil
3 lemons, thinly sliced
4 garlic cloves, minced
3 red chilli, thinly sliced
60 ml (¼ cup) olive oil
60 g (1 cup) finely chopped flat-leaf (Italian) parsley
20 g (1/3 cup) chopped chives
1 tablespoon baby capers in brine, rinsed and chopped
2 garlic cloves, minced
1 teaspoon of dijon mustard
1 tablespoon red wine vinegar
Preheat the oven to 200°C.
Score the fish on both sides. Drizzle 1 tbsp of olive oil on baking dish. Place fish and drizzle with remaining oil. Season both sides with salt and pepper.
Fill cuts with half the lemon slices, all garlic and half the chilli. Cover fish with remaining lemon and chilli.
Bake for approximately 30 minutes.
Serve with steamed greens or salad and your favourite potatoes!