Sunil Savur, head chef from Gambaro Restaurant and Function Centre, helps you prepare the perfect snapper with zing.



4 x 200gm portions of Gold band Snapper fillets (skin off)

50ml Olive oil

4 lemon wedges

Basil Pesto:

½  bunch Basil-washed & picked

100gm  rocquet lettuce

100gm pinenuts nuts

2 pods of peeled garlic

300ml pure olive oil

50gm fresh grated parmesan


3 tbspn Extra Virgin olive oil

1 small onion diced

1 tspn minced garlic

1 red & 1 yellow capsicum deseeded & diced

1 small eggplant diced & salted

½  can peeled and chopped tomatoes

1 tsp chopped oregano leaves

2 tsp baby capers

¼ cup sliced black olives

2 chopped anchovy fillets

Salt & pepper to taste

Lemon butter sauce:

Juice of ½ lemon

100ml white wine

100ml cream

2 tbspn salted butter



To make the rocquet pesto:

Add in all the ingredients into a blender and make a smooth paste, season to taste.

For the Caponata:

Heat olive oil in pan, add onions, garlic, capsicum, eggplant. Sauté until the vegetables are soft. Add in the tomatoes, oregano, capers, olives and anchovies. Simmer for 3 minutes and season to taste

On a preheated BBQ or a sauté pan, drizzle olive oil, grill the snapper fillets on both sides till the fillets are just cooked and still moist.

To make the lemon butter sauce:

Simmer lemon & white wine in a pan, until reduce by a quarter.

Add in cream, reduce further by half and then whisk in salted butter with the pan off the heat.

To assemble:

Place the Caponata on the centre of the plate, top with snapper fillet. Spread pesto on the snapper fillet and serve with fresh lemon wedge. Drizzle lemon butter sauce.

Prep time: 20min Cook time: 15min