To me, fish should always be cooked whole - i.e. with head and tail on. It is the secret to a juicy and moist texture, and it is the best way to preserve the flavours. This snapper is roasted with a very simple stuffing of fresh herbs and lemon, and then filleted and served on an equally simple bath of cooked grape tomatoes and black olives. The key is to have enough juice from the tomatoes on the bottom of your bowl, so that you will be able to dip each mouthful of snapper in it!

Share: