Roast snapper with Montpellier butter recipe
- Cuisine: French
- Serves 2-4
A 1 kg snapper, scaled and cleaned
Sea salt and freshly ground black pepper
3 tbsp olive oil
2 shallots, finely sliced
2 tsp fennel seeds
4 sprigs of parsley
1/2 glass dry white wine
1 tbsp chopped parsley
6 tarragon leaves, finely sliced
1 tbsp chervil, chopped
1 small gherkin, finely chopped
6 capers, finely chopped
1 anchovy fillet, finely chopped
Juice of 1/4 lemon
About 50 g butter, softened
Preheat oven to 200°C.
Make a few 1 cm deep cuts in the thickest part of both sides of the fish and season fish with sea salt and pepper.
Place half the oil in a baking dish large enough to hold the snapper. Add half the shallots, half the fennel seeds and the 4 parsley sprigs. Place fish on top and scatter remaining shallots and fennel seeds over the fish. Drizzle the wine and remaining oil over fish, cover with foil and bake in preheated oven for 25 minutes.
Meanwhile, place chopped parsley, tarragon, chervil, gherkin, capers, anchovy fillet, lemon juice and a little freshly ground black pepper to the softened butter and mix in a bowl using a fork until just combined. Wrap this herb butter in a piece of foil and refrigerate. This mixture is called Montpellier butter.
To serve, remove parsley stalks and lift the flesh of the fish from the bones. Serve with a slice of Montpellier butter. It’s lovely with a tomato salad.
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