The main course for Janine’s and my Wollongong cook-off was this little number, courtesy of Neil Perry. I’m a big fan of many of the flavours used here: anchovies, capers, fennel, olives. They are fresh, salty and flavourful, reminding me of a lazy afternoon by the sea somewhere in the Mediterranean. We were in the ‘Gong, which isn’t too far removed.
4 small whole snapper, each weighing 400 – 500g or 1 large one weighing about 1.5-2kg.
1 red onion, finely sliced
1 fennel bulb, finely sliced
2 tablespoons oregano, chopped
2 tablespoons thyme, chopped
60 ml (1/4 cup) extra virgin olive oil
1 red capsicum, cut in half and finely sliced
3 vine-ripened tomatoes, peeled, deseeded and quartered
2 tablespoons salted baby capers, well rinsed and drained
6 anchovies
150g Ligurian olives
Sea salt
250ml white wine
2 tablespoons chopped flat leaf parsley
Freshly ground pepper
Preheat the oven to 200°. Take a roasting tin and check that it fits your fish; use two tins if necessary. Scatter the onion, fennel, oregano and thyme over the bottom of the tin and drizzle with half the extra virgin olive oil. Put the fish on top and cover with the capsicum, tomato, capers, anchovies and olives. Salt liberally and pour the rest of the oil and the wine over. Cook the smaller fish for 25 minutes, or until cooked, basting every 5 minutes, and the larger fish for 1 hour. Place the fish on individual plates or on a platter. Spoon the sauce and vegetables over and add the parsley and pepper. Serves 4.
**
This was perfect served with boiled new potatoes and steamed greens. Michael (Janine’s husband) and I washed ours down with some nice Verdelho and I got a bit pissy.
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