Barbecued Snapper With Butter And Lemon

1. 1

   Preheat a barbecue on medium high heat with hood closed.

2. 2

   Rinse fish inside and out under cold running water and pat dry with paper towel.

3. 3

   Make 3 shallow cuts, in the thickest part of each side of the fish.

4. 4

   Divide lemon and parsley between each fish's cavity.

5. 5

   Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.

6. 6

   Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.

7. 7

   Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.

8. 8

   Roll up remaining ends of foil to enclose the fish.

9. 9

   Repeat wrapping process with other 3 fish.

10. 10

    Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.

11. 11

    Suggested you serve with steamed baby potatoes, parsley and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.