snapper with fennel, capers and lemon

snapper with fennel, capers and lemon
Serves 6

800g snapper fillet, skin on, pin-boned
1 garlic clove, finely chopped
1/2 cup (125ml) extra virgin olive oil
2 lemons, rind and pith removed. plus lemon halves to serve
2 fennel bulbs, very thinly sliced (a mandoline is ideal)
2 tbs salted capers, rinsed, drained
1 small red onion, thinly sliced
1 tbs red wine vinegar
1/4  cup flat- leaf parsley leaves

Preheat grill to high. Place fish, skin—side up, on a foil—lined baking tray and score the skin at 4cm intervals. Combine garlic and 1/4 cup (60ml) oil, then season and rub over The fish Grill for 10-1 2 minutes untiljust cooked through and skin is crisp. Meanwhile, separate the lemon segments over a bovvlto catch anyjuices, then cut each segment into 1cm-wide pieces. Place lemon segments and juice in a large bowl and toss with fennel, capers and onion. Whisk vinegar and remaining oil together, season and toss with salad. Top fish with fennel salad and parsley and serve with lemon halves.