Baked Snapper

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 whole baby snapper, cleaned and scaled, about 2 kgs
 1 lemon, sliced
 Sprigs fresh oregano
 Sprigs fresh thyme
 Splash of white wine
 Salt
 Freshly ground black pepper
1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

2

Lay the snapper on a double layer of good quality aluminum foil. Make sure there is enough foil all around the edges to fold to create a parcel later.

3

Stuff the cavity with the lemon slices and sprigs of oregano and thyme. Then splash some white wine all over the fish, and season generously with salt and pepper. Wrap the aluminium foil around the fish, making sure the parcel is completely sealed.

4

Roast the snapper over indirect medium heat, with the lid closed, for 30 to 45 minutes until cooked to your liking or until the internal temperature has reached 54°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for whole fish is 57°C).

Ingredients

 1 whole baby snapper, cleaned and scaled, about 2 kgs
 1 lemon, sliced
 Sprigs fresh oregano
 Sprigs fresh thyme
 Splash of white wine
 Salt
 Freshly ground black pepper

Directions

1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

2

Lay the snapper on a double layer of good quality aluminum foil. Make sure there is enough foil all around the edges to fold to create a parcel later.

3

Stuff the cavity with the lemon slices and sprigs of oregano and thyme. Then splash some white wine all over the fish, and season generously with salt and pepper. Wrap the aluminium foil around the fish, making sure the parcel is completely sealed.

4

Roast the snapper over indirect medium heat, with the lid closed, for 30 to 45 minutes until cooked to your liking or until the internal temperature has reached 54°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for whole fish is 57°C).

Baked Snapper
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