4 (400g each) whole baby snapper, cleaned (see note)
1 lemon, thinly sliced
8 fresh flat-leaf parsley sprigs
100g butter, chopped
Steamed baby potatoes, to serve
Chopped parsley, to serve
Lemon wedges, to serve
You'll need 4 x 80cm pieces foil and 4 x 60cm pieces baking paper.
Step 1Preheat a barbecue on medium-high heat with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Step 2Place 1 piece baking paper in centre of 1 piece foil. Repeat with remaining baking paper and foil. Place 1 fish in centre of each.
Step 3Divide lemon and parsley between fish cavities. Divide one-eighth of the butter between cavities. Top with remaining butter. Season with salt and pepper. Bring 2 sides of foil up towards the centre. Fold foil edges to create a seal. Roll up remaining ends of foil to enclose fish.
Step 4Barbecue fish, with hood closed, for 8 to 10 minutes or until cooked through. Serve with potatoes, parsley and lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sugar
All nutrition values are per serve
You could use 1 large (1.5kg) whole snapper instead of 4 baby snapper. Cook for 20 to 30 minutes, turning halfway, or until cooked through.
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas