Whole Roasted Snapper with Chimichurri

Method

For the chimichurri

• Finely chop the parsley
• In a bowl, combine parsley, chillies, garlic, oregano, salt and pepper
• Add olive oil and red vinegar
• Stir to combine and set aside for 30 mins to allow the flavours to develop

For the roasted snapper

• Heat the oven to 180 C
• Stuff the fish with slices of lemon and spring onion
• Rub the fish all over with olive oil
• Season with salt and pepper
• Place on a baking tray and roast for 20-25 mins until the flesh flakes

Finish with a Drizzle

• Drizzle the roasted snapper with extra virgin olive oil and serve with chimichurri