Oven baked red snapper

1 large red snapper, de-scaled and gutted 3 large lemons

1 bunch of fresh dill

50g caper berries

1 bunch of fresh spring onion

250g butter

½ cup dry white wine

½ red onion

1 jam tomato

1 tsp paprika

2 cloves of garlic

2 sprigs of thyme

2 tbs olive oil

Seasoning: garlic powder, onion powder, dried herbs, etc, (optional)

Bring oven to a temperature of 180°C.

Stuff the uncooked fish with dill and spring onions, one chopped clove of garlic, lemon and tomato. Slice a few slits across the top and gently insert the lemon slices into each slit.

Brush the fish with the olive oil on both sides. Sprinkle the fish with an array of seasoning, on both sides.

Slice two lemons and place them together on a large sheet of foil – create a bed for the fish to sit on.

Place the fish on the lemon (slits facing up), fold the foil like a parcel and add half white wine, and seal the fish in the foil. Place on a baking tray.

Tip: The above steps can be done a few hours before serving and placed in the fridge.

Once the oven is heated to 180°C, place the fish in the oven.

Cook for 15 minutes (depending on the size of the fish, you will need to adjust the cooking time).

Once cooked, remove from the foil and place the fish on a serving platter to rest. In a small saucepan, add the butter, onions, garlic and caper berries. Once the onions and garlic are lightly browned, add the juices from the fish and white wine.

Reduce to a low heat. Once the sauce is reduced to half, add the fresh herbs and spoon the sauce over the fish just before serving.