Ligurian Snapper Roast with Pumpkin and Sage Brown Butter

Australia loves a meaty, heavy roast, but if you’re sick of reaching for the lamb leg, try this lighter-style seafood option, which is still wintry and warming, and works as part of a bigger spread, or is great as a midweek option. I love to use small and sweet ligurian olives, grown in northern Italy, and their fruitiness pairs well with the pumpkin and earthy sage-infused butter.