Snapper with Caper And Parsley Dressing

Preheat oven to 180 degrees Celsius (or prepare your BBQ if you are cooking the snapper on the BBQ).

In a large jar or bowl mix together the extra virgin olive oil, melted butter, parsley, lemon juice & capers.

Boil the potatoes in salted water for 20 minutes or until just tender. Drain & transfer to a bowl. Mix half of the dressing through the warm potato salad.

Score both sides of the snapper three times diagonally on each side. Place the snapper on a baking tray and coat liberally with olive oil. Bake until the flesh is just cooked through, approximately 20-25 minutes (or place on your BBQ to cook).

Remove from the oven and spoon the remaining dressing over the snapper. Serve with potato salad.