Whole baked snapper with lemon and caper berries

ServesServes 4
Preparation time Preparation time
Cooking timeCooking time


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


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


Ingredient suggestion: Always Fresh caper berries

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