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Salt Baked Snapper with Salsa Verde


With Nick Honeyman

Salt Baked Snapper with Salsa Verde

Ingredients
1 Snapper (600g) gutted & scaled
500g rock salt
1 handful garden herbs

Salsa Verde
2 garlic cloves
3 gherkins
20 capers
3 anchovies
1 tsp mustard
1 tsp red wine vinegar
1 handful mint
1 handful parsley
30ml olive oil
salt

Method
Turn the oven on to 200C.
Stuff the snapper with the garden herbs and on a baking tray cover completely with salt on top and underneath so that there are no gaps.
Bake for 20mins.
In a mortar and pestle grind the garlic, gherkins, capers and anchovies to a paste.
Add the herbs, mustard and red wine vinegar and continue until they too are in a paste form.
Slowly add the olive oil and season.
Remove the fish from the salt and serve with salsa verde and a green leaf salad.

(Broadcast: 2 May 2012)


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