Whole baked snapper with lemon and caper berries

ServesServes 4


  • 3 lemons
  • 1 whole snapper, about 1.5-2kg
  • olive oil
  • salt and freshly ground black pepper
  • 1 red onion
  • 12 caper berries
  • 20 kalamata olives
  • ¼ bunch continental parsley


  1. Preheat oven to 200°C
  2. Tear off 2 pieces of aluminium foil large enough to wrap the whole fish
  3. Slice 2 of the lemons into rounds and layer in the middle of the piece of aluminium foil and drizzle olive oil over
  4. Place the snapper on top of the lemon slices and season with salt and pepper
  5. Peel and finely slice the red onion, quarter the caper berries and pip and slice the olives
  6. Place them all into a mixing bowl and drizzle over some olive oil and lemon juice
  7. Toss and pile on top of the snapper
  8. Wrap in the aluminium foil to make a sealed package and place onto a baking tray
  9. Bake for about 30-40 minutes until fish is cooked
  10. Remove from the oven, carefully open the aluminium foil and slide the snapper onto a serving platter
  11. Sprinkle over chopped parsley and serve immediately


Ingredient suggestion: Always Fresh caper berries
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