The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Grilled baby snapper with sauce Antiboise

"A simple dish which, when cooked on the wood-fired grill or barbecue, brings out the flavour of the snapper, which is how we cook this at The Atlantic," says Cooke. "For ease, you can use a char-grill plate. Paired with crisp grilled asparagus and the intricate flavours of the Antiboise, this is a very easy and tasty dish."

You'll need

8 baby snapper fillets (about 200gm each), skin on For brushing: olive oil 12 asparagus spears, trimmed To serve: micro-basil and micro-coriander   Sauce Antiboise 150 ml olive oil 2 golden shallots, finely chopped 1 vine-ripened tomato, base scored 5 black olives (such as Kalamata), pitted and quartered 1½ tbsp lemon juice 1½ tbsp each thinly sliced basil and coriander


  • 01
  • For sauce Antiboise, heat olive oil in a frying pan over low-medium heat, add shallot and sauté until tender (1-2 minutes). Blanch tomato until skin splits (20 seconds), then refresh in iced water. Drain, peel, remove seeds (discard), dice flesh, then add to shallot mixture with olives, lemon juice and herbs. Remove from heat, toss to combine, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Brush snapper fillets with olive oil, season and char-grill skin-side down (30 seconds), then transfer to an oven tray lined with baking paper and roast until just cooked through (2-3 minutes).
  • 03
  • Brush asparagus with olive oil and char-grill until warmed and golden (30 seconds to 1 minute), season to taste. Divide among serving plates, top with snapper, dress with the sauce Antiboise, scatter with micro-herbs and serve.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2012 Domenica Roussanne Marsanne, Beechworth.

Featured in

Oct 2014

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.