29
Spring Snapper
Serves 4
Cooking Time 30 - 45 minutes
Ingredients
■
1 whole snapper (scaled and gutted)
■
300ml sour cream
■
1 lemon zested and juiced
■
2 lemons sliced
■
½ bunch fresh dill
■
3-4 spring onions
■
Capsicum
■
Parsley for presentation
Preparation
1. Preheat your BBQ with burner on
HIGH
and the hood closed to 200ºC. Turn
both burner to
LOW
.
2. Combine sour cream, lemon zest, lemon
juice and chopped dill into a bowl. Add
salt and pepper to taste.
3. Spread the mixture generously inside
the fish.
4. Place one banana leaf or foil on the
bottom of barbeque. Spread some of the
lemon slices onto the leaf, the rest into the
cavity, then the snapper on top. Place half
the parsley on top of the fish.
5. The banana leaf and lemon shields the
fish from direct heat.
6. Close the hood and cook for around 10
to 15 minutes.
7. Open the hood, cover the fish with the
rest of the lemon slices and second
banana leaf, and flip it over. Place the
spring onion and capsicum on top.
Close the hood, After 8 minutes, turn
the barbeque
OFF
and let the residual
heat cook the fish for another 10 to 15
minutes.
TIP:
Fish will continue to cook whilst covered and resting. Take the fish out of the BBQ
once you see it flaking.
