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Whole Baby Snapper and Green Sauce

Photo: William Meppem; Styling: Lynsey Fryers
Yield 6 servings (serving size: 1/2 fish and about 2 tablespoons sauce)
An Australian grill isn't complete without the essential whole fish, and a local-waters snapper is a common choice. A bright, fresh, anchovy-flecked sauce adorns the simply seasoned fish in this first course. If you can't find baby snapper, use one or two larger fish, and adjust the cook time accordingly; a 4-pound fish will take about 25 minutes to cook.


  • 3 whole baby snapper (about 12 ounces each), cleaned
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 1 lemon, cut into 1/8-inch-thick slices
  • Cooking spray
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 2/3 cup loosely packed fresh mint leaves
  • 1/4 cup loosely packed fresh dill
  • 1/4 cup loosely packed fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons capers
  • 4 anchovy fillets
  • 3 garlic cloves, peeled

Nutrition Information

  • calories 146
  • fat 8.1 g
  • satfat 1.2 g
  • monofat 5.2 g
  • polyfat 1.2 g
  • protein 16.1 g
  • carbohydrate 1.9 g
  • fiber 0.8 g
  • cholesterol 29 mg
  • iron 1.3 mg
  • sodium 300 mg
  • calcium 57 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fish on grill rack; grill 15 minutes or until fish flakes easily when tested with a fork, turning once. Let stand 5 minutes before unwrapping.

  3. Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.