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Puttanesca whole baked snapper with salsa verde

Jessica Brook
Jessica Brook

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Puttanesca baked fish with salsa verde.
Puttanesca baked fish with salsa verde. James Moffatt

A simple yet super impressive bright and summery fish dish that is perfect served with olive oil tossed pasta or crunchy bread.

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Ingredients

  • 600g antipasto mix

  • 400g can cherry tomatoes

  • ¼ cup caperberries

  • 700g whole snapper

  • 1 cup basil 

  • 1 cup flat-leaf parsley leaves

  • 1 garlic clove, crushed

  • ¼ cup extra virgin olive oil

  • 1 tbsp white wine vinegar

Method

  1.  1. Preheat the oven to 200C fan-forced (220C conventional). Combine the antipasto mix, tomatoes, capers and 1½ cups water in a deep roasting pan and toss to combine. Cover with foil, place in the oven and cook for 10 minutes or until starting to bubble around the edges.

    2. Using a sharp knife, score the flesh of the fish 4 times on each side. Season the fish with salt and pepper. Place in the pan on top of the antipasto mix, return to the oven and cook for a further 15-20 minutes, or until the fish is cooked through. 

    3. Meanwhile, to make the salsa verde, combine herbs, garlic, oil and vinegar in a small food processor and blitz to a fine paste. 

    4. Serve the fish with salsa verde.

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Jessica BrookJessica Brook is a recipe writer.

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