STEP 1 Put a wire rack inside a
lidded barbecue. Preheat barbecue
over medium heat, with lid down.
STEP 2 Lay 2 large sheets of foil on
bench, and top each with baking paper.
STEP 3 Using a sharp knife, score fish
with 2-3 slashes across thickest part of
fish. Season inside and out. Drizzle 1
Tbsp of oil into centre of each piece
of baking paper, then scatter over a
few garlic slices. Lay fish on top.
STEP 4 Lay half of the lemon and
the potato slices inside the cavity
of 1 fish. Top with half of the fresh
oregano, parsley, bay leaves, dried
oregano and half of the remaining
garlic. Repeat with remaining fish,
lemon, potato, herbs and garlic.BBQ WHOLE SNAPPER
WITH OREGANO,
POTATO & LEMON
Preparation time 15 mins
Cooking time 20 mins
Serves 2-4
2 x 500-600g whole baby snapper,
scaled, cleaned (dinner-plate size)
Sea-salt flakes and freshly ground
black pepper, to season
4 Tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
2 lemons, sliced
2 large kipfler potatoes, peeled,
thinly sliced
6 sprigs fresh oregano, leaves
picked, plus extra to garnish
½ cup flat-leaf parsley leaves, torn,
plus extra to garnish
2 fresh bay leaves
1 Tbsp dried oregano
120ml white wine
1 Tbsp mascarpone, plus
extra to serve
STEP 5 Drizzle 1 Tbsp of remaining oil
over each fish, then pour over wine.
STEP 6 Gather edges of foil and
fold to seal parcel tightly. Place
on rack in barbecue and cook for
11 minutes with the lid down.
STEP 7 Increase heat to high, and
open lid. Carefully open top of
foil parcel to expose fish. Baste
fish with juices and dollop 2 tsp
mascarpone onto each fish. Leave
foil open and cook with lid closed
for a further 6 minutes or until
browned and flesh flakes easily.
STEP 8 To serve, lift foil package
onto plate and garnish with extra
oregano and parsley, and serve with
extra mascarpone on the side.FABULOUS FOOD
BBQ whole
snapper
When you cook
fresh fish whole, still
on the bone, the flesh
stays succulent and
the flavour is divine.