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How to: make braised snapper with olives and capers

Monique Lane
Wednesday, December 21, 2011

Tetsuya Wakuda is one of the best known chefs in the country. As executive chef of Tetsuya's, he has been awarded three michelin hats and is one numerous other International awards. He is an ambassador for Elextrolux, and here demonstrates his gorgeous braised snapper in the Electrolux Master Kitchen.

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Tetsuya's braised snapper with olives and capers

Serves 4


1 – 2 kg whole snapper
Salt and pepper, to taste
500ml dry white wine such as dry Riesling
2 tablespoons salted packed capers, rinsed
30 black olives and 100 ml olive brine
6 cloves garlic, finely chopped
½ tablespoon dried oregano (preferably Greek,) chopped
100ml olive oil
1 tablespoon parsley, coarsely chopped


Preheat oven to 230°C.

Place the snapper into a deep baking tray, pour the wine and water over the fish until the liquid nearly covers it and season with salt and pepper. The liquid should almost cover the entire fish but not entirely, as you want some of the snapper to crisp up when baking.

Add the capers, olives, garlic and oregano to the liquid. They is no limit or measure for this, add as much or a little as you like depending on your preferred taste.

Drizzle the olive oil over the snapper and place in oven to cook for 15-20 minutes, or until the fish is cooked through. If you leave the fish in for 30 minutes this is fine, it is better to overcook than undercook it.

To serve, garnish with chopped parsley and crusty bread for dipping into the liquid.

As this dish is designed to be shared amongst friends and family the snapper should be 1Kg or more in weight
If you feel the water is starting to evaporate too quickly when baking, add more water.
To test if the snapper is cooked, simply piece the thickest part of the fish with a knife and separate the flesh, if it comes away from the bone easily then it is cooked.
This dish is great hot or cold.

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