Snapper in olive oil with roasted pepper mayonnaise

Adam Liaw
Snapper in olive oil with roasted pepper mayonnaise.
Snapper in olive oil with roasted pepper mayonnaise. Photo: William Meppem

Fresh fish needs very little done to it; season it well and cook it however you like. Frying and steaming are popular choices, but roasting it in the oven for a few minutes is fabulous, too.


400g snapper fillets

¼ cup olive oil

Roasted pepper mayonnaise

½ cup roasted red capsicum in olive oil, drained

½ cup Japanese mayonnaise

1 garlic clove


1. Heat your oven to 180C fan-forced (200C conventional). Cut the snapper fillets into slices about 5cm wide and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 8 minutes, until the snapper slices are just cooked (pinch them – they should feel tender). 

2. While the snapper is cooking, combine the capsicum, mayonnaise and garlic in a small food processor and blend until smooth. You can also cut it by hand if you don't mind it a little chunkier. Serve the snapper with the mayonnaise.

Also try: Adam Liaw's heirloom caprese salad

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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