Looking for a tasty lunch idea? Try this recipe byy Simon Fawcett's from series 2 of Mercurio's Menu.


  • Snapper

  • One portion of local snapper approx 200grams

  • 4 egg whites

  • 400 grams of salt

  • For the Salad

  • 100grams of rocket lettuce

  • 4 spears of blanched asparagus

  • 50grams Drysdale goats cheese

  • twist of lemon

  • 10mls olive oil


  • Snapper:

  • 1.

    Coat the fillet of snapper with olive oil.

  • 2.

    Whisk the egg whites till soft peaks form then fold in the salt.

  • 3.

    Coat the fish in the salt mix, place on an oven tray and put into a pre heated oven - 180degrees for 20minutes.

  • 4.

    Once cooked, slowly remove the salt mix and place the snapper onto plate.

  • For the salad:

  • 1.

    Mix all the ingredients and season with salt, pepper, lemon juice and olive oil, serve on the plate next to the fish add a lemon wedge and enjoy.


Tip: This recipe works well with whole fish to about 5kg use extra egss and salt and place in oven for 1 hour

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