Orange Tinnie Snapper

SpotX Wild Foods Recipe from Grant Dixon
Prep:40 minutes Cook:20 minutes Difficulty:2

Ingrediants:

• 1 kilogram snapper
• 60 grams butter
• 2 tablespoons Cointreau
• 4 spring onions, chopped
• 1 teaspoon crushed garlic
• 2 tablespoons fresh Italian parsley or coriander, chopped
• 1 cup stale bread breadcrumbs
• 1 orange, peeled and segmented
• Black peppercorns and sea salt, freshly ground

Directions:

• Clean and scale fish, leaving head on.
• Melt butter in frying pan and add spring onions, garlic and Cointreau.
• Heat for 1-2 minutes on medium.
• Remove from heat and stir in orange/mandarin segments.
• Add breadcrumbs and parsley/coriander, adding salt and pepper, to taste.
• Fill fish cavity with breadcrumb mixture.
• Secure cavity with toothpicks or skewers.
• Brush outside of fish with Contreau to make a glaze.
• Lightly grease centre of tinfoil with butter before laying fish on it.
• Wrap securely, ensuring none of the juices can escape.
• Cook on a preheated barbecue plate for 30-40 minutes, or bake in oven.
• Fish is ready when the flesh flakes.