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Chiswick’s roasted snapper with capers and shishito peppers

Chiswick’s roasted snapper with capers and shishito peppers

Prep 15 mins

Cook 25 mins

Serves 2

Difficulty 2.5

"When it comes to cooking for family and friends this easter, I like to keep it simple. Not only does that allow our beautiful Aussie produce to shine through but it also means more time spent with loved ones, which is really the most important thing,” say Matt Moran. “Chiswick's whole roasted butterflied snapper with capers, lemon and shishito peppers is the perfect example of that. Perfectly cooked fish with some simple toppings is always a crowd pleaser, particularly at Easter".

1 kg whole pink snapper, scaled and gutted (ask your fishmonger to butterfly)

80ml grapeseed oil


200g salted butter

20g capers in vinegar, chopped

5g preserved lemon, pith removed, rind finely diced

½ bunch oregano, picked

1 lemon, juiced


100g shishito peppers

2 tbsp grapeseed oil

2 tbsp sherry vinegar

1. For burnt butter sauce, heat the butter in a saucepan on low-medium heat, stirring often. Cook for 3-4 minutes or until the butter starts to brown, remove from the heat. Add the capers, chopped preserved lemon and the lemon juice. Once the butter stops foaming, add the fresh picked oregano and set aside.

2. For blistered shishito peppers, toss them in the grapeseed oil and season with salt and pepper to taste before cooking. Place them in a fry pan on medium-to-high heat, add the oiled peppers and cook for 3-4 minutes or until the peppers start to blister and char. Stir the peppers, and repeat process. Remove from the heat and add the sherry vinegar.

3. Gently pat the snapper dry with a paper towel (this is very important to make sure the fish does not stick to the pan). Season the fish on the skin and flesh side with salt and pepper to taste. Heat a large non-stick fryingpan on a high heat with the grapeseed oil and place the snapper skin-side down into the pan and fry it for 5-6 minutes until the skin is golden and crisp. Use a spatula to gently turn the fish over and cook the other side for 3-4 minutes or until the fish is cooked through (if you are using a whole snapper and not butterflied, place the pan in an oven for 5 – 6 minutes until the fish is cooked through). 

4. Carefully remove the fish from the hot oil and place it skin side up onto a serving plate.

To serve, pour the brown butter sauce over the snapper, add the blistered shishito peppers and fresh oregano to finish.



Recipe by Matt Moran and image by Steven Woodburn.

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