2.5 kg whole Snapper cleaned and scaled
¼ cup olive oil
120g Sicilian or Bosnian green olives pitted and halved
3 garlic cloves finely sliced
1 cup dry white wine
1 cup fish stock
50g cold butter cubed
2 tablespoons finely chopped flat leaf parsley


1. Preheat oven 230% C or 210 % C fan forced  
2. Place a large rack in a roasting pan, line rack with baking paper
3. Place fish on top, score side facing up
4. Drizzle over 2 tablespoons oil season with salt rubbing into scored flesh
5. bake 15 minutes
6. Combine olives, garlic and remaining oil in a small bowl
7. Spread over fish and bake another 5-7 minutes or until cooked through
8. Place wine and stock in pan on high heat, bring to the boil 
9. Boil 12-15 minutes reduced to ½ a cup, remove from heat
10. Whisk butter one piece at a time into boiled mixture
11. Whisk until incorporated and sauce is glossy stir through parsley
12. Spoon sauce over fish and serve with herb potatoes 


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