Australian Gourmet Traveller - (01)January 2021 (1)

4 wholesnapper(about300gmeach)

80 ml(⅓cup)extra-virginoliveoil

1 lemon,scrubbedandchopped

2 garliccloves,crushed

55 gm(¼cup)castersugar

60 ml(¼cup)whitewinevinegar

½ tspfennelseeds

2 tbsplemonjuice,extra

¼ cupdillsprigs,finelychopped,plus

extratoserve

Mixedsaladleavesand steamed chat

potatoes, to serve

1 Heata barbecueorchargrillpan

overhighheat.Cut3 slashesinto

eachsideoffish,drizzlewith1 tbsp

oil,andseasontotaste.Barbecuefish,

turningcarefullyhalfway,untilcharred

andjustcookedthrough(15minutes).

2 Meanwhile,heat1 tbspoilin

a non-stickfryingpanovermedium

heat.Addlemon,garlic,sugarand

vinegarandbringtoa simmer,stirring

todissolvesugar.Addfennelseeds,

reduceheatandcookuntillemon

is tenderandvinegaris reduced

(10minutes).Add2 tbspoil,lemon

juiceanddill,andseasontotaste.

3 Transferfishtoservingplates,top

withlemondressing,thenscatter

withextradill.Servewithsalad

leaves and potatoes.●

Grilledsnapper

withlemonrelish

dressingSERVES 4

ALSOTRY...

Usethepunchylemon

dressingwithalltypesof

seafood,oralongside

chickenorlamb.

48 GOURMET TRAVELLER