Serves 4
This is a very rustic dish, just go with your instincts and be generous with all of the ingredients. This is great cooked on a barbecue with the hood closed on medium-high or in the oven at 180°C. To serve, unwrap snapper on a chopping board or platter and garnish with more freshly chopped herbs and slices of lemon. Be careful of the bones when demolishing.
Ingredients
- 1 whole snapper, scaled and guttered
- 1 large red onion, sliced
- 1 large fennel bulb, sliced
- 1 thumb size piece of ginger, peeled and sliced
- 2 Tbsp fish sauce
- 2 cups of a selection of herbs (we used thyme, Italian parsley and dill)
- 2 lemons, sliced
- 4 Tbsp good quality flavoured olive oil (we used Aquiferra Drizzle - lemon and fennel)
- 1 tsp flaky sea salt
Method
- Heat barbecue or turn oven to 180°C.
- Layer sliced red onion, fennel, half of the ginger and half of the herbs on a large sheet of tin foil on a flat surface (you may have to fold 2 sheets together depending on the size of the snapper).
- Place snapper on top.
- Stuff cavity of the snapper with remaining ginger, 4-6 slices of lemon and the rest of the herbs.
- Place the remaining sliced lemon on top of the snapper, and drizzle first with fish sauce and then with flavoured oil.
- Sprinkle with sea salt.
- Enclose the fish by folding or scrunching the tin foil together, ensuring it is secure.
- Bake for approximately 30 minutes, or until fish is just cooked. You can check this by carefully opening the foil and opening the fish at its cavity.
- Allow fish to rest in closed tinfoil for 5 minutes before serving to finish off the cooking.
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