Grilled Whole Snapper with Fennel, Tomatoes, Olives and Herbs
1 whole plate size snapper
2 tbsp olive oil
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.