Whole Snapper Recipe

Prepare the fish

Rinse the snapper under cold water and pat very dry with paper towels inside and out. Make 3 diagonal slashes on each side of the fish about 1 cm deep to allow flavours to penetrate.

Season inside the cavity and both sides generously with sea salt (about 1 tsp total) and freshly ground black pepper (about 1 tsp). Stuff the cavity with half the chopped parsley and the lemon halves (save the remaining lemon for finishing).

Caramelise the garlic

Heat a heavy frying pan over medium-low heat. Add 2 tbs olive oil and 40 g butter. When butter has melted and is foaming, add the thinly sliced garlic in a single layer. Sprinkle 1 tsp caster sugar over the garlic to encourage caramelisation. Cook slowly, stirring occasionally, for 8–12 minutes until the garlic is a deep golden-brown but not burnt. Reduce heat if needed.

Once garlic is caramelised, carefully pour in 60 ml white wine to deglaze the pan, scraping up any brown bits. Let the wine reduce for 1–2 minutes, then add 60 ml fish or vegetable stock and 1 tbs lemon juice. Simmer gently for 2–3 minutes to meld flavours.

Season the sauce with 1 tsp salt and 1/2 tsp freshly ground black pepper. Keep the sauce warm on the lowest heat while you cook the fish. Reserve the caramelised garlic and most of the sauce for finishing the fish; leave a little in the pan for toasting the almonds (see next section).

Toast the almonds

In a small dry skillet over medium heat, add 1 tbs extra virgin olive oil and 50 g whole almonds. Toast, stirring frequently, for 4–6 minutes until aromatic and lightly browned. If using smoked paprika, add 1/4 tsp in the last 30 seconds and stir to coat. Transfer almonds to a board and roughly chop or crush to a coarse crumble.

Combine the chopped almonds with the reserved caramelised garlic (roughly half the garlic) and a tablespoon of the sauce. This mixture will be spooned over the fish just before serving.

Pan-roast or oven-roast the snapper

Preheat oven to 200°C (390°F) if finishing in oven. Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When oil is shimmering, place the seasoned snapper skin-side down. Sear without moving for 3–4 minutes until the skin is crisp and golden. Carefully flip the fish using two spatulas.

If the pan is ovenproof, transfer to the preheated oven and roast 6–8 minutes until the flesh is opaque and flakes easily at the thickest part (internal temperature ~60°C / 140°F). If not using the oven, reduce heat to medium, cover loosely with a lid, and cook a further 6–8 minutes, spooning some warm caramelised garlic sauce over the top occasionally.

Remove fish to a warm platter. Spoon the remaining caramelised garlic sauce over the fish, then scatter the chopped toasted almonds evenly on top. Squeeze the remaining lemon half over the fish and sprinkle the remaining chopped parsley and microgreens.

Finish with a final crack of freshly ground black pepper to taste. Serve immediately with extra lemon wedges and any preferred side (steamed greens, roasted potatoes or crusty bread).