This seafood recipe by The Point's Scott Pickett would kick off a summer dinner party with a bang.


  • 1 baby snapper approx 250gms, scaled, insides removed

  • Dill

  • Thyme

  • Garlic

  • Sea salt

  • Pepper

  • Good olive oil

  • Bayleaf

  • Parchment paper

  • Butchers string

  • Mixed citrus:

  • Lemon

  • Limes

  • Orange

  • Grapefruit

  • Fennel


  • For the snapper::

  • 1.

    Clean fish, making sure all insides are removed, no scales remaining and place on a large piece of silicon or parchment paper. Make a couple of small incisions along the fish. Season well with salt and pepper. Place fennel tops, herbs, sliced lemon into the cavity of the fish and drizzle with olive oil.

  • 2.

    Wrap the paper around until the fish is completely covered, and tie at each end with string to form a nice tight parcel. Bake in the oven @ 180C for approx 15-20mins, remove from the oven and rest for 5-10mins

  • To prepare the salad::

  • 1.

    Finely shave fennel into a bowl and add segmented mixed citrus fruits (this is done by removing the skin and slicing the ‘cheeks or segments’ of citrus) add chopped fennel tips & dill, season to taste, and drizzle with olive oil.

  • 2.

    Use the citrus juice that dripped when you segmented the fruit, to make your dressing on the fennel, the oil and acid should be a perfect match!

  • 3.

    To serve: slice open the parcel the fish is in, drizzle with some more olive oil, a sprinkle of fresh sea salt, and arrange the fennel and citrus salad around the fish….enjoy with Justine’s famous potato gratin!!


Preparation Time: 40 minutes

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