On Good Friday we enjoyed a whole snapper. This was caught by one of our friends, who kindly gave it to us.
I would give it a good wash, and insert lemon slices into cavity of fish, sprinkle fresh parsley on top and then season with salt and pepper. Place in a baking tray, with 3/4 of a bottle of our Andrew Peace Chardonnay. sealing it with foil or a lid and let it poach for a about 30-40 minutes. You could add a couple of dollops of butter, if you like it to be a bit richer.
Meanwhile you can make the sauce by combining the following:
20 gram Butter
50 gram white wine(Andrew Peace Chardonnay)
80 gram cream
20 gram lemon, freshly squeezed
5 gram cornflour
Serve with garlic and onion herbed potatoes, French bean salad and crusty bread...