Barbecued whole snapper with peperonata recipe

Ingredients

• Barbecued whole snapper
• 2 kilograms whole snapper, scaled, gutted, fins trimmed
• 2 limes
• 100 grams baby fennel bulb tips
• 3 tablespoons olive oil
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 700 grams baby perla potatoes
• 2 tablespoons avocado oil
• 200 grams watercress
• 1/2 telegraph cucumber, deseeded and sliced into long strips
• peperonata (see recipe below)
• salsa verde (see recipe below)
• Peperonata
• 2 whole red capsicums
• 20 grams butter
• 1 onion, finely sliced
• 4 cloves garlic, roasted and crushed
• 2 tablespoons olive oil
• 1/4 cup italian parsley, chopped
• flaky sea salt
• freshly ground black pepper
• Salsa verde
• 1/2 cup basil leaves, chopped
• 1/2 cup italian parsley, chopped
• 2 tablespoons baby capers, drained and chopped
• 1 clove garlic, crushed
• 1 lemon, zest and juice
• 2 tablespoons finely grated parmesan cheese