Lemon and dill snapper

Snapper is so delicious, all it needs is a spritz of lemon after time on the grill and voila! The perfect BBQ fish.

Ingredients

✕ 2 bunches dill, leaves picked
✕ 4 spring onions, chopped
✕ 4 cloves garlic, quartered
✕ Finely grated zest and juice of 2 lemons
✕ 1 tbs olive oil
✕ 1.3kg whole snapper (ask your fishmonger to scale and gut it)

Method

1. Blend or process dill, onions, garlic, zest and juice to form a coarse paste. Season well. Reserve ⅓ of the paste and stir in oil (this will be used as a sauce).
2. Place fish on a large piece of baking paper. Make an incision along the underside of the fish from the head to tail. Rub half the paste inside fish cavity. Score three cuts in thickest part of fish on each side. Rub the remainder of the paste into cuts.
3. Fold over baking paper to enclose fish. Wrap tightly in a double layer of foil.
4. Cook fish on a medium heated barbecue for about 15 minutes each side (or until fish flesh is white and cooked through). Remove from barbecue and rest in foil for 5 minutes. Serve with lemon wedges and reserved dill mixture.