I’ve never caught a fish.
I have been fishing quite a few times , and I have never experienced the thrill in it. What I know is, is that fishing is quite relaxing for some people. The lapping of the water, getting up early and the solace of the quiet company that fishing allows.
I am more interested in cooking it. The crashing in the frypan cupboard and the sizzling of the fish hitting the smoking pan.
There are several reasons for cooking this fish. At this time of year there are plenty of small plate snapper. This one is about 600gm, or just over a lb. Asparagus is finally local and cheap and I have the most amazing capers. These capers are from Pantelleria an Italian Island in the Straights of Sicily only 60km from the coast of Tunisia. They grow in the dry rocky soil of the island sprayed by salt and hanging from every crevice the plants can reach there little toes into. Each little caper is pinched from each bush… a bud that will blossom into a beautiful flower if it is not snatched from the bushes between May and September. This is back breaking work but these crunchy and very pungent little capers are perfect for the snapper.
I’ve taken a few helpful photos in case you are not used to cooking whole fish. It is really simple…..promise
- 600 gram Snapper - cleaned and scaled
- 1 bunch Asparagus 6-8 stalks
- 75 gram butter unsalted - clarified
- 2 tablespoons capers washed
- 50 ml lemon Juice or juice of 1 lemon
- 1/2 bunch parsley flat leaf
- 2 sprigs mint a must the flavour is perfect
- 20 gram pinenuts 2 Tablespoons - you could use almonds or skip the nuts
- 1 clove garlic optional
- 1 teaspoon chilli sliced
- 1/4 teaspoon salt
.And now just before I go …here is a picture sent to me by Trish and Ollie from Brisbane , Australia. They made my Chicken with Chorizo, Preserved Lemon and Beetroot Couscous. I’m, thrilled guys and it looks delicious!!