Ingredients
4 x snapper collar
salt
pepper
Dressing
2 tbsp. mustard
¼ cup vinegar
1 clove garlic
2 tbsp. capers
extra virgin olive oil
2 lemons
Salad
1 bunch garlic chives, chopped
¼ bunch watercress
¼ bunch sweet basil
¼ bunch parsley, chopped
½ red onion, sliced
1 avocado, chopped
6 – 8 asparagus stems, chopped and boiled
½ cucumber, chopped
½ punnet perino tomatoes, halved
½ punnet golden perino tomatoes, halved
Method
Prepare fish by taking scales off, cut big fins of with good pair of scissors. Place on baking tray lined with baking paper. Season with salt and pepper. Drizzle with olive oil. Put in oven for 15-20 minutes on 200 degrees celsius or until it feels firm to the touch.
Mix salad ingredients in a large bowl. Combine garlic, vinegar, mustard, capers, juice from 1 lemon, salt, pepper and extra virgin olive oil and mix well.
Serve with salad and lemon.
