Snapper with White Wine, Green Olives and Parsley

In Sardinia we traditionally cook fish whole. I think it has more flavour cooked this way, it looks beautiful sitting on a platter in the centre of the table, and is not as tricky to serve as you might imagine: just use a tablespoon and fork to break off sections of the fish where it has been scored. When all the fish from one side has been eaten, grasp the head and peel it back towards the tail to remove the skeleton, exposing the flesh on the other side. Snapper is a good fish to eat whol