Whole snapper with peperonata recipe
Australian Gourmet Traveller recipe for whole snapper with peperonata.
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Ingredients
- 1.8 kg whole snapper
- 2 tbsp fennel seeds
- 2 tsp black peppercorns
- 3 garlic cloves
- 50 ml olive oil
- For drizzling: extra-virgin olive oil
- Peperonata
- 50 ml extra-virgin olive oil
- 2 onions, thinly sliced
- 3 garlic cloves, finely chopped
- 1 kg red capsicum (about 5), cut into 2cm strips
- 3 anchovy fillets
- 60 ml red wine vinegar (¼ cup)
- 1 tbsp currants
- 2 tbsp small salted capers, rinsed
- 1 cup flat leaf parsley, coarsely chopped (loosely packed)
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