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