Roast Snapper with Vinaigrette

1. We start with cutting up a fresh lime. The lime, a few herbs and some really good salt will give it just that little bit of extra salt. It’s a lovely plump fresh snapper and cooking it is simplicity itself. And if you can manage it, try to buy it on the bone, with the head still on. It’s the way to tell how fresh it is and the taste is so much better with the bones still in there.
2. First push the wedges of lime into the cavity of the prepared fish and follow with a little bit of basil, coriander and flat leaved parsley. Next, pour over a tiny bit of olive oil to keep it moist and some sea salt, which is full of vitamins. Pop it under a hot grill for ten or fifteen minutes and keep an eye on it. That will just give you time to cook some fresh green beans as an accompaniment.

For the green sauce

1. Essentially you are using the same ingredients that went inside the fish. Start with a little lime juice and another bunch of the same herbs. Add a little olive oil and some salt, but I would suggest not too much because it’s rather nice to add a few capers, which are of course salty enough on their own. If you feel like it, a little garlic might also go into the mix, and all it requires is a bit of a stir.
2. When the green beans are ready and the fish comes out of the oven, the last thing I do is to crush a few hazelnuts over the beans to give them a bit of a crunch. So there you are, all the taste without the calories.