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.
High 'wow' factor, low effort. David Chang's show-stopping Bo Ssam (Korean-style pork roast – we've used shoulder) is cured overnight in the fridge, slow-roasted until it falls apart, topped with brown sugar for caramelisation, wrapped in lettuce and served with accompaniments. If it's good enough for Momofuku, it's good enough for us!
What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that!
Just because we're spending more time at home, doesn't mean that we don't need some quick meals that we can throw together in under half an hour. Broccoli and Pork Sausage is the perfect marriage of a savoury and indulgent dinner but also has the perks of being veg heavy and what makes it even better, is this recipe uses the entire broccoli from flowers to stalk!