Bonfire Whole Snapper over Coals
Serves 4
Ingredients
- 1 whole snapper, about 1.4 kg, scaled and cleaned
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 1 lemon
- 1 fennel bulb, thinly sliced
- 1 cup mixed soft herbs
- 800 g baby potatoes, parboiled
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Score the fish three times on each side. Season the cavity and fill with lemon, fennel and herbs; rub the skin with oil.
2. Cook in a fish basket over medium coals for 8-10 minutes per side, turning once, until the flesh flakes at the backbone.
3. Brush with sauce only during the final 3 minutes on each side so it does not burn.
4. Rest for 5 minutes and serve with charred potatoes and extra lemon.
Sauces in this recipe
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*NEW* Bonfire BBQ Sauce
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