This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
Whole Pink Snapper
1 Lemon, sliced into rounds - extra for serving
1 Green Chilli, sliced
Salt & Pepper
Take the snapper out of the bag, rinse the cavity and pat dry with some paper towel.
Season the cavity with plenty of salt and pepper.
Stuff with the sliced lemon, chilli and parlsey.
Season the outside with plenty of salt and pepper.
Put fish into grill basket if you have, so that the stuffing stays enclosed, but if not, just use string to hold cavity shut.
Brush the outside of the fish and the grill with plenty of olive oil to avoid sticking.
Cook on one side for 10 minutes and then flip and close lid.
Cook for another 8 minutes or until fish is cooked through. The best way to know is when it has an internal temperature of around 60 degrees celsius.
Serve with lots of fresh lemon. Yum!
I served this with a simple yoghurty, dill and caper potato salad and a pickled zucchini and rocket salad.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!