I love whole fish and this Baby Snapper with Capers and asparagus is a great recipe. Don’t be scared to cook a whole fish follow this recipe and you will be fine.
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
Baby Snapper with Capers and Asparagus
Ingredients
- 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
Instructions
- Turn the oven to 200 C / 390 F
Clarified Butter
- This bit is optional but it makes all the difference. Put the butter into a pot and melt slowly, The whey will separate from the butter. Let it go to a light golden brown. Skim off the bubbles and put aside ready to use.
- I like to cut off the fins and the sharp fins at the head. Put 3 slits in the thickest part of the fish on both sides ( see picture) Dry it with kitchen paper and brush with a little of the butter and salt and pepper inside and out.
- Heat a frypan till very hot add a little butter and put the fish into the pan. Leave on high for several minutes until the pan starts to smoke, then carefully turn the fish over. ( see picture).
- Put the fish into the oven in the frypan or transfer to a baking try. The fish will take approximately 15 minutes in the oven
- Open the oven and test the fish. It will look opac and a little bit of juice will be sitting in the slits near the head ( picture)
- Put the fish some where warm while you make the sauce
- Put the frypan back on high add a teaspoon of the butter and the asparagus spears. ( add garlic and chilli, optional). Let them blister. Turn them once then add the capers, lemon and the rest of the butter. Taste the sauce for seasoning and add salt .
- Add the parsley and mint stir and put the Asparagus onto a plate big enough to hold the fish. Put the fish onto the plate and pour over the sauce. Sprinkle with nuts and extra parsley and mint
.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!!
I grow up eating whole fish so I’m not definitely scared, but I also know that people here (in the US) don’t really serve the whole fish or they only eat “fillet”… I love looking at the fish like this! It’s the best!
Yes people in Ausrtalia too, most often just have fillets
I’ve been fishing once and it was minorly traumatic. Mostly because I was nauseous the entire time. You made great use of this fresh caught fish! Gorgeous!
Oh thats very nasty. Not a good memory
I think the flavours in this fish with the capers and the asparagus would be wonderful. Great looking dish! xx
Snapper is my all time favourite fish. I love cooking it whole and ur recipe looks delicious- most interested in the capers- they sound scrumptious!!! Where can I find them???
You know where they come from…..my work of course http://www.lario.com.au
Until I was ten we lived on a farm but then we moved to the city and my father started a fish processing business so we had plenty of opportunity to visit his fishermen and fish with them on their boats or just recreationally from the wharf. I haven’t done it for years and miss it.
Love cooking fish whole as it just tastes so much better! For some reason I rarely do it though?
Love snappers! This looks fresh and fabulous!
I love the look of both the fish and the interesting take on couscous. I grew up surrounded by fishermen in Florida, so am not afraid of them. Rather, I am appreciative and appreciative of recipes like this!
Wow Victoria…..you grew up in Florida
Tania, that looks fabulous! Great recipe, thank you! I’ve never fried my fish before baking it, but I do so love the crispy skin you’ve gotten with yours, so I’ll try your way next time!
I am definitely not scared of fish, especially when it looks as delicious as this snapper!
I even love the thought of this ,,,,,thanks