The Backyard Cook

Ingredients

• 1 x whole 3kg snapper gutted, cleaned and descaled
• 2 lemons
• quarter of an onion
• 5-6 sprigs of thyme
• Salsa verde: 1 large clove garlic, peeled and minced
• 2 tablespoons capers, very finely chopped
• 4 anchovy fillets (if you’re not an anchovy fan you can leave them out)
• 2 large gherkins, diced finely
• 2 large handfuls Italian flat-leaf parsley leaves, chopped finely
• 1 large handful basil leaves, chopped finely
• 1 small handful fresh mint, chopped finely
• juice 1 medium lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 8 tablespoons extra virgin olive oil
• flaky sea salt and freshly ground black pepper