Whole barbecued snapper salsa rossa recipe Recipe - Better Homes & Gardens Australia
Instead of deep frying this summer, cook a whole snapper on the barbecue. Save time on filleting and enjoy with a capsicum salsa for a healthy dish.
Ingredients
- 3 red capsicum, quartered, deseeded
- 2 long red chilli, quartered, deseeded
- 2 small red onions, quartered
- 2 cloves garlic, smashed
- 2 Tbsp red wine vinegar
- 1⁄4 cup extra virgin olive oil
- Sea-salt flakes and freshly ground black pepper, to season
- 2 Tbsp marjoram leaves
- • 2 Tbsp flat-leaf parsley leaves
- • 2 x 400g whole baby snapper, cleaned
- • 1 lemon, thinly sliced
- • Extra 2 Tbsp extra virgin olive oil
- 8 sprigs thyme
- • Lemon wedges, to serve
- • Extra marjoram leaves, to serve
- Extra flat-leaf parsley leaves, to serve
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