Barbecued snapper with baby fennel, olives and tomatoes

2kg whole snapper

3 small bulbs fennel, peeled and quartered

300g pitted black olives

1kg kipfler potatoes, peeled and cut into 1cm dice

5 ripe Flavorite tomatoes, roughly chopped

1 clove garlic, thinly sliced

1 bunch thyme

1 bunch basil, leaves torn

2 bay leaves

1/4 cup extra virgin olive oil

Sea salt and pepper

Preheat the barbecueto medium – high. Lay out 2 large pieces of foil, one on top of the other, and oil lightly. Place the fish in the middle of the foil, cover it with all the other ingredients, then fold the foil over and seal closed. Cook the parcel on the barbecue for 25-30 minutes each side or until the fish is cooked.

Remove and open the foil, scoop out the fish, vegetables and herbs. Serve with the gribiche sauce. (See below for sauce recipe).


Sauce gribiche

6 hard boiled eggs

2 tbsp mustard

1/4 cup capers, chopped

1/4 cup gherkins, chopped

300ml extra virgin olive oil

50ml sherry vinegar

1 tbsp chopped chives

1 tbsp chopped chervil

1 tbsp chopped parsley

Salt and white pepper

Peel the eggs. Seperate the whites and yolks, and pass them seperately through a fine sieve. Fold the egg, mustard, gherkins, oilve oil and sherry vinegar together until well combined. Add the herbs and season with salt and pepper.




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