Name: Baby snapper with cabbage, mint and caraway salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 4 baby snapper (500gm each), scored; 100 ml extra-virgin olive oil; 2 tbsp sumac; 1 lemon, cut into wedges; Cabbage, mint and caraway salad; 1 tbsp caraway seeds; 50 ml lemon juice; 60 ml olive oil (¼ cup); ¼ cabbage (about 600gm); 1¼ cups (loosely packed) mint

Baby snapper with cabbage, mint and caraway salad

Australian Gourmet Traveller recipe for baby snapper with cabbage, mint and caraway salad by Joseph Abboud from Rumi, Melbourne.

Serves 4 - 6

Prep

20M

Cook

15M

Total

35M

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Ingredients

4 baby snapper (500gm each), scored

100 ml extra-virgin olive oil

2 tbsp sumac

1 lemon, cut into wedges

Cabbage, mint and caraway salad

1 tbsp caraway seeds

50 ml lemon juice

60 ml olive oil (¼ cup)

¼ cabbage (about 600gm)

1¼ cups (loosely packed) mint

Method

Main

1.Heat a coal barbecue to medium-high heat. Season fish to taste and barbecue, turning occasionally, until cooked through and golden (12-14 minutes). Arrange on a platter, drizzle with oil and scatter with sumac.

2.Meanwhile, for cabbage, mint and caraway salad, dry-roast caraway seeds until fragrant (10-20 seconds) and set aside. Shake lemon juice and oil in a bottle or jar to combine, season to taste and set aside. Shred cabbage into a bowl, add mint, caraway seeds and lemon dressing, toss to combine and serve with fish and lemon wedges.