Baby Snapper with Green Olive, Jalapeo and Tomato Salsa

, from Issue #58. September, 2015
Photography by Aaron McLean.
Baby Snapper with Green Olive, Jalapeo and Tomato Salsa

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


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

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 


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.