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Grilled Whole Snapper

Grilled Whole Snapper with Fennel, Tomatoes, Olives and Herbs

Serves 2


1 whole plate size snapper

2 tbsp olive oil

Salt, pepper

2 lemons

1 head fennel, finely sliced

1 punnet grape tomatoes

1/3 cup kalamata olive, pitted, cut in half

1 cup each picked parsley, dill, mint

4 tbsp Extra virgin olive oil

2 tbsp chardonnay vinegar


Preheat a large grill or BBQ

Season and oil the fish with 2 tbsp olive oil. Cut 1 lemon in half and slice. Add the slices, about 4, into the fish cavity. Cook on each side for approx. 5 minutes, turning carefully. The fish is ready when you can gently insert a knife near the head and the flesh easily flakes away.

While the fish is cooking, in a bowl, combine the fennel, tomatoes, olives, herbs and dress with the olive oil and chardonnay vinegar. Season and gently toss to combine.

Serve the salad with the fish and extra lemon. A little aioli is also delicious.

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