Whole Snapper with Caper Butter

Whole Snapper with Caper Butter

Main Course

  • 2

    Number of People

  • Affordable


  • Easy


  • Prep time

  • Cook time


  • 1 tbsp extra virgin olive oil
  • 1 whole baby snapper, scored, cleaned and scaled, tail and fins trimmed (about 600g)
  • 80g butter
  • 2 tbsp baby capers in brine, rinsed and drained well
  • 1 large handful of parsley, finely chopped
  • Salt and pepper
  • 1 lemon, to serve


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1. Remove the fish from the fridge and bring to room temperature before cooking. 2. Rub oil all over the fish and season with salt and pepper. 3. Heat the Unlimited Plancha over medium heat. Add the whole fish and cook for 6-8 minutes. Carefully turn with a spatula and cook for a further 6-8 minutes. Cooking time will vary depending on the thickness of the fish. 4. Add the butter to a small saucepan and cook on medium heat until milk solids turn golden. Stir in capers and parsley. 5. To serve, pour the butter sauce over the fish. Garnish with lemons halves on the side.

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