Ingredients

Serves 4

4 whole baby snapper at 450-500gs filleted and de-boned


Paste
10gs caper leaves
1 tbsp toasted coriander seeds
2 toasted star anise
Zest of 1 orange
Zest of 1 lemon
1 bunch of dill
100 mls olive oil


Horta
1 bunch rainbow shard
1 bunch chicory
1 bunch silver beat
1 bunch black cabbage
1 bunch of amaranth


Topping:
Diced feta or feta and oregano mixed together


Latholemono dressing
125 mls lemon juice
250 mls olive oil
1 tsp dried oregano
1 tbsp Dijon mustard

 

 

Method


Place snapper skin side down. Make sure the two sides of each fish are next to each other, as you will need to place back together.  Spread a layer of paste on the first piece of fish and top with the second piece of fish.

First wrap fish in grease proof paper, followed by foil for insulation then wrap tightly with glad wrap or cling film.

Place in a pot of warm water, 44°C (blood temperature) for approx 30 mins.

Serve with the prepared horta (greens) topped with feta or a mixture of feta and oregano. Drizzle the Latholemono dressing over both the fish and horta.


Paste:
Pick the dill removing all the stalks.
Place all ingredients into a bar blender except the olive oil.
Start blending the ingredients adding the olive oil slowly until it forms a paste.


Horta:
Clean all of the greens removing all the steams and any discoloured or wilted leaves.
Place leaves in a hot pot and cook until wilted. This will take approx 1 to 2 minutes.
Add 1 tbsp lemon juice and 1 tbsp olive oil and season to taste.
Remove any excess liquid and serve.


Latholemono dressing:
Place the mustard and lemon juice in a large bowl.
Slowly whisk in the olive oil making sure you do it slowly so it does not split.
Add the oregano and serve.