Whole Baked Snapper with Salsa Verde

Conquer the art of cooking a whole fish with this quick and easy fish dish from Sally Obermeder that is brimming with the flavours of lemon, garlic and chilli.


  • 1 x 1 kg whole snapper (ask your fishmonger to clean and scale the fish for you)
  • 60 ml (¼ cup) olive oil
  • 3 lemons, halved and sliced
  • 4 garlic cloves, sliced thinly
  • 3 long red chilli, sliced (use more or less, to taste)

Salsa Verde

  • 60 ml (¼ cup) olive oil
  • 60 g (1 cup) finely chopped flat-leaf (Italian) parsley
  • 20 g (1/3 cup) chopped chives
  • 1 tablespoon baby capers in brine, rinsed and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon of dijon mustard
  • 1 tablespoon red wine vinegar


Step 1.
Preheat the oven to 200°C.

Step 2.
Score the fish on both sides. Drizzle a little of the olive oil on a baking dish. Lay the fish in the baking dish. Drizzle with the remaining olive oil and season well on each side with salt and pepper.

Step 3.
Fill the cuts in the fish with half the lemon slices, all of the garlic and half the chilli (if using). Lay the remaining lemon slices and chilli on top of the fish and in the baking dish.

Step 4.
Bake the fish for around 30 minutes or until the flesh is firm and opaque when it is flaked with a fork.

Step 5.
Meanwhile, make the salsa verde by mixing all of the ingredients in a small bowl. Season to taste with salt and pepper.

Step 6.
Serve the snapper in the baking dish with the salsa verde on the side.

Serves 4


Spicy Broccoli Soup Recipe from The Good Life by Sally Obermeder Extract from 
The Good Life by Sally Obermeder & Maha Koraiem.
Available now. See SWIISH.com for more recipes.  

Originally published on 2o Aug 2017