Ingredients

• 1 whole snapper, cleaned and scaled
• 2 cups - 360g fresh cherry tomatoes, halved
• 2 tbsp capers, rinsed and drained
• 3-4 anchovies, finely chopped
• 1 lemon, thinly sliced (plus extra for garnish)
• 2-3 spring onions, sliced
• 2 garlic cloves, sliced thinly
• ½ cup dry white wine
• 1 tsp fennel seeds
• Handful of fresh parsley leaves, roughly chopped (plus extra for garnish)
• ½ cup olive oil, divided
• Salt and black pepper, to taste

Steps

• Step 1

  Preheat your oven to 200°C – 400°F.

• Step 2

  Rinse the snapper under cold water and pat it dry. Score the fish on both sides.

• Step 3

  Make three slashes along each side of the fish. Season the inside cavity with salt and pepper, then fill it with lemon slices, a generous handful of parsley, and a bit of olive oil.

• Step 4

  In a large roasting pan, combine the halved cherry tomatoes, capers, chopped anchovies, garlic, sliced spring onions, fennel seeds, and white wine. Drizzle with half of the olive oil and stir to mix well. Season lightly with salt and black pepper.

• Step 5

  Place the snapper on top of the tomato mixture. Arrange extra lemon slices around the fish, and drizzle the remaining olive oil over the snapper and vegetables.

• Step 6

  Roast in the oven for 25-30 minutes or until the snapper is cooked through, with flesh that flakes easily with a fork.

• Step 7

  Remove from the oven, sprinkle with additional parsley, and serve immediately. Spoon the roasted tomatoes, olives, and capers over the fish for a flavourful, Mediterranean-style meal.

Little Tips

Lemons with thick pith (the white part) can make it bitter, so use them sparingly.