1.6kg Red Emperor, or whole snapper, cleaned
4 lemons (2 quartered and 2 segmented)
3/4 cup (180ml) extra virgin olive oil
2 cloves garlic, thinly sliced
2 shallots, thinly sliced
1/3 cup (65g) large salted capers, rinsed, drained
125g piece sourdough bread, crusts removed, torn into small pieces
1/3 cup coarsely chopped flat-leaf parsley
1/4 head radicchio, finely shredded


1. Preheat oven to 190°C
2. Place fish in a  large lightly oiled roasting pan
3. Squeeze quartered lemons over and add lemon to pan
4. Drizzle with 1/4 cup oil, season with salt and black pepper
5. Cook for 30-35 minutes or until just cooked through
6. Heat remaining oil in pan over medium heat
7. Cook garlic, shallots and capers about 6 minutes until golden
8. Strain mixture through a sieve over a bowl, return oil to pan
9. Add breadcrumbs to pan cook, stirring, for 4 minutes or until golden and cool 
10. Mix in a bowl caper mixture, breadcrumbs, parsley, radicchio and lemon 
11. Transfer fish and baked lemons to a platter, top with breadcrumb mixture


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