Baby Snapper with Green Olive, Jalapeo and Tomato Salsa
Photography Aaron McLean.
You can use any small whole fish for this recipe – whatever is fresh and best on the day. Jalapeños add quite a kick to the salsa, so use less if you prefer it milder.
Serves: 4
INGREDIENTS
4 small whole fish, about 500 grams each, scaled and gutted
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon freshly ground pepper
sea salt
Salsa
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
pinch ground allspice
¼ teaspoon ground cumin
2 medium tomatoes, diced
2 spring onions, sliced thinly
10 pitted green olives, chopped roughly
1 tablespoon sliced jalapeños (I used Delmaine brand)
small handful coriander, mint or flat-leaf parsley
METHOD
Fish: Cut deep slashes into each side of the fish. Stir all the remaining ingredients together and brush onto one side of the fish, including the slashes.
Heat a little oil in a large sauté pan and cook, sauce side down, over a medium-high heat for about 4 minutes. Turn over, brush with sauce and cook until the fish flakes off the bone easily. Cooking time will depend on the thickness of the fish.
Salsa: Whisk the oil, lemon juice, garlic, allspice and cumin in a bowl and season. Stir in the remaining ingredients.
To serve: Place the fish on plates and spoon over the salsa. Top with the fresh herbs and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.