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Baby Snapper with Capers and Asparagus

This recipe can be shared amongst 4 people with salad and other sides. but if you love fish just between two.
Course Main Course, Seafood


  • 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


  • 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