Name: Colin’s whole roasted snapper with roast tomato dressing is easier than it looks
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6
Ingredients: 4 oxheart tomatoes (or other large variety); 1 red onion, skin on, halved; 2 red capsicums, deseeded, halved; 2 long red chillies (optional); 100ml extra virgin olive oil, plus extra 2 Tbsp; 50ml red wine vinegar; Finely grated zest and juice of 1 lemon; 2 Tbsp chopped baby capers; 1/2 bunch basil, roughly chopped; 4 stalks rainbow chard, finely chopped stalks, roughly chopped leaves; 3–4 green onions, sliced; 1/2 bunch flat-leaf parsley, roughly chopped; 3 x 600g whole baby snapper, scaled, gutted and cleaned; Sea-salt flakes and freshly ground black pepper, to season

This recipe features whole roasted snapper and a flavourful roast tomato dressing, creating a vibrant and delicious dish perfect for any gathering.

If you’re not confident about cooking fish on the barbecue, don’t worry. Colin will teach you a super simple method to barbecue a whole snapper that will build your confidence and tickle your tastebuds.

But a delicious fish needs a delicious accompaniment, and Colin’s tomato, capsicum and leafy green dressing is just as easy to make. Served on one tray, this recipe could belong in a cookbook, impressing your family as a mid-week meal or exciting your friends at your next get-together.

Whole roasted snapper

Ingredients

4 oxheart tomatoes (or other large variety)

1 red onion, skin on, halved

2 red capsicums, deseeded, halved

2 long red chillies (optional)

100ml extra virgin olive oil, plus extra 2 Tbsp

50ml red wine vinegar

Finely grated zest and juice of 1 lemon

2 Tbsp chopped baby capers

1/2 bunch basil, roughly chopped

4 stalks rainbow chard, finely chopped stalks, roughly chopped leaves

3–4 green onions, sliced

1/2 bunch flat-leaf parsley, roughly chopped

3 x 600g whole baby snapper, scaled, gutted and cleaned

Sea-salt flakes and freshly ground black pepper, to season

Method

Heat a barbecue grill to medium heat. Grill tomatoes, onion (skin-side up), capsicum and chillies (if desired), until charred and soft. Carefully transfer vegetables to a tray as they are ready, noting they will finish cooking at different times. Discard onion skin (once cooked), then transfer all cooked vegetables to a chopping board and roughly chop.

In a large bowl, combine olive oil, red wine vinegar, lemon zest and juice, capers, basil, chard, green onions and flat-leaf parsley. Add chopped hot vegetable mixture and stir to combine. Set aside.

Pat snapper dry with paper towel. Drizzle with extra oil and season. Cook on a hot barbecue for 12 minutes, turning once, or until cooked (snapper may stick a little).

Serve snapper topped with warm tomato dressing.

Essential kitchen items to make this recipe

Barbecue grill
Large bowl for mixing
Tray for transferring grilled vegetables
Chopping board for chopping vegetables
Knife for chopping vegetables
Tongs for turning the snapper on the barbecue

Why is my cooked snapper rubbery?

If your fish is overcooked, it will lose it’s natural moisture. The proteins in the fish begin to tighten throughout the cooking process, and when cooked too long, the fish will become tough and rubbery. This means that if your snapper’s texture is rubbery, it is most likely overcooked.

How do you know when snapper is done?

The best way to tell if your snapper is cooked is by choosing the thickest part of the fish and twisting your fork into it. If the fish begins to flake easily and is not translucent or ‘raw-looking’ it is done!

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.