Ingredients

1 Whole Snapper, at least 300g

20ml Rice Bran Oil

2 Lemons, (1 segmented)

½ bunch Parsley (preferably Italian)

1 Sprig Dill (Chopped)

10g Capers (Chopped)

30g Fresh Butter

Seasoning (Salt, Cracked White Pepper, Paprika)

Method

1.      Cut one of the Lemons in half and squeeze the juice all over the outside of the fish. Place the squeezed husk inside the belly flaps of the fish.

2.      Season the fish, inside and out with Salt Papper and Paprika

3.      Place a few sprigs of the parsley in the belly of the fish

4.      Put the fish in a baking tray

5.   Melt 10g of the butter with the rice bran oil

 Sauce

 (can be made whilst the fish is cooking)

1.      Peel the other Lemon and cut out the segments

2.      Melt the remaining butter in a small sauté or frypan.

3.      When it starts to sizzle, add the lemon segments and Capers. Heat until they just start to sizzle.

4.      Just before serving add the chopped Dill to the sauce.

5.      Put the cooked fish on a platter

6.      Pour the Sauce over it

7.   Decorate with parsley sprigs and the other lemon half, twisted