Barbecue Baked Snapper

SpotX Wild Foods Recipe from Richard Bathurst
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

• 1 whole snapper 1½-3 kilograms
• 2 medium-sized red onions
• 1 red pepper
• 6 tablespoons Hoisin sauce
• Zest and juice of 1 medium lemon
• ½ cup fresh chopped coriander
• Ground pepper and sea salt

Directions:

• Gut and scale snapper, removing head if desired.
• Slice sides horizontally, about 25mm apart.
• Cut peeled onions and pepper into slices.
• Lay one third of vegetables on layer of tinfoil.
• Sprinkle with coriander and lemon zest.
• Mix Hoisin sauce with 2 tablespoons of lemon juice.
• Brush sauce mix all over fish, not forgetting gut cavity.
• Season all over with salt and pepper.
• Lay fish on vegetable bed.
• Spread remaining onion, pepper and coriander on fish and in gut cavity.
• Sprinkle remaining lemon zest over fish.
• Wrap up tightly in tinfoil, sealing in heat and juices with an extra layer.
• Place on preheated barbecue and cook with lid down for 30 minutes.
• If cooking in oven, preheat to 180°C.
• Larger fish may take longer.