Grilled snapper with roast capsicum and olive salsa

Neil Perry
The capsicum salsa is also great as part of an antipasti platter.
The capsicum salsa is also great as part of an antipasti platter. Photo: William Meppem

A piquant salsa perfectly complements succulent grilled snapper. It's also delicious as an antipasto.


4 x 200g snapper fillets, skin on

sea salt and freshly ground pepper

extra virgin olive oil

1 lemon, cut into quarters


3 yellow capsicums

3 red capsicums

2 tbsp extra virgin olive oil, plus extra

sea salt and freshly ground pepper

2 small red onions, finely diced

3 cloves garlic, finely chopped

3 anchovy fillets, chopped

1/4 cup Ligurian olives

1 tbsp capers

2 tbsp finely chopped parsley

red wine vinegar


Preheat the oven to 180°C.

To make the salsa, cut the capsicums in half and remove the seeds. Toss with olive oil to coat and salt and pepper to taste. Arrange the capsicums, cut side down, on 2 baking sheets and roast for 35-40 minutes or until the skins blister. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel the capsicums and cut into strips.

In a non-stick frying pan, heat 2 tbsp olive oil over a low heat. Add the onion, garlic and a sprinkle of salt. Cook for 30-40 minutes or until the onion is meltingly tender. Add the anchovies, olives and capers and toss them through the onion mix. Remove from the heat. Add the parsley and capsicum, and drizzle with olive oil and vinegar. Check seasoning and finish with a grind of pepper. Set salsa aside.

Preheat a grill to hot. Season the fish fillets and brush with a little olive oil. Grill the fish, skin side down, for 2 minutes, then turn over and cook for a further 2 minutes or until done to your liking. Serve the fish with the roast capsicum salsa and lemon wedges.

Hot tips: It's important to cover the roasted capsicums with cling wrap. This steams them in their own heat, softening the flesh and intensifying the flavour. The capsicum salsa is great as part of an antipasti selection.