Mediterranean Baked Whole Snapper with Clams and Olive Dressing

Ingredients

• 1.5kg whole snapper, gutted and cleaned
• 1 lemon, thinly sliced
• 500g small clams, rinsed
• 4 cloves garlic, crushed
• ½ cup dry white wine
• 1 cup good quality fish stock
• 40g unsalted butter, chopped
• Lemon wedges, to serve
• Greek basil leaves, to serve
• ¾ cup pitted green Sicilian olives, chopped
• 2 tbsp toasted pine nuts, chopped
• 2 tbsp lemon juice
• ¼ cup extra virgin olive oil