Preheat the oven to 220°C.

Score the skin of the fish with diagonal cuts, taking care not to cut too deeply into the flesh, and place on a couple of large baking trays lined with baking paper. Season the inside cavity of the fish with salt and pepper.

Place 1 sprig rosemary, 1 sprig thyme, a couple of sage leaves, 1/4 of the garlic slices and 1/4 of the lemon slices into the cavity of each fish. Scatter the bay leaves and the remaining herbs, garlic and lemon slices over the fish, drizzle generously with olive oil and season well with salt and pepper.

Roast the snapper until the skin is crisp and the flesh is opaque when flaked with a fork and comes away from the bone easily at the neck, taking care not to overcook. It should take about 15-20 minutes.

Five minutes before the fish is cooked, heat the butter in a small pan over a low to medium heat. Whisk and cook, watching carefully, until the separated milk solids have reached a golden hazelnut-brown, and the butter is foamy with a nutty aroma. At this stage, immediately remove the pan from the heat and add the lemon juice and capers to stop the butter from burning.

Pour the lemon beurre noisette over the fish and serve with crispy potatoes, steamed greens or a fresh green salad, and a glass of Wolf Blass Yellow Label Sauvignon Blanc.