This is a fantastic way to cook freshly caught whole fish. Infused with delicious summer flavours, this recipe is great for sharing with friends around the barbecue.
How to Cook
- Preheat the oven to 180°C or preheat a BBQ.
- Cut deep slits in the fish, approximately 2 cm apart. Place half of the lemon slices, Gregg's Crushed Garlic and butter inside the fish.
- Place half of the remaining lemon and butter on aluminium foil that has been greased with butter. Rub remaining garlic onto one side of the fish. Season with Gregg's Lemon Pepper Seasoning, Coloured Peppercorns and top with the remaining lemon and butter. Pour the wine over then fold up the foil to form a tight parcel.
To BBQ: place the fish on a BBQ plate over low heat for 15 minutes on each side or until it is cooked. Close the BBQ hood to cook if you have one. To bake in the oven:
place on a baking tray and bake in the oven for 40 minutes or until it is cooked.
1 kg whole snapper
2 lemons, sliced
1 tsp Gregg's Crushed Garlic
2 Tbsp butter, cut into slices
2 tsp Gregg's Lemon Pepper Seasoning
Gregg's Coloured Peppercorns, freshly ground, to season
¼ cup white wine