Spicy Whole Snapper with a Wine Butter Sauce

Name: Spicy Whole Snapper with a Wine Butter Sauce
Yield: Serves 4
Ingredients: 1 kg (2 lb 4 oz) whole snapper, cleaned and scaled; 2 celery stalks, sliced on the diagonal; 2 red capsicums (peppers), sliced on the diagonal; 2 red capsicums (peppers), sliced on the diagonal; 3 spring onions (scallions), thinly sliced; 3 spring onions (scallions), thinly sliced; 125 ml (4 fl oz/½ cup) white wine; 1 tablespoon Japanese seven-spice powder (shichimi togarashi); 1 lemon, halved lengthways and thinly sliced; 40 g (1½ oz) unsalted butter, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 kg (2 lb 4 oz) whole snapper, cleaned and scaled

Fish course
Pescatarian
Spicy
Gluten-free

Method

Preheat a kettle or covered barbecue to medium indirect heat.
Trim the snapper fins using a pair of kitchen scissors. Wash the fish well and pat dry with paper towels. Take two sheets of foil large enough to encase the fish and lay them on a flat surface. Top with the same amount of baking paper. Fold the edges into a tight, secure seam to form