Whole snapper with peperonata recipe | Gourmet Traveller

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)