Non-VegetarianAustralian cuisine Main Course

Barbecued Whole Fish with Herbs

Name: Barbecued Whole Fish with Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1000 g whole snapper; 40 ml Olive oil; 2 tsp sea salt flakes; 1 tsp cracked black pepper; 1 whole Lemon; 20 g fresh flat-leaf parsley; 15 g Fresh dill; 3 cloves Garlic cloves; 1 whole Lemon wedges

Succulent whole snapper stuffed with fresh garden herbs and lemon, cooked over barbecue grates until the skin blisters and the flesh turns tender.

🇦🇺Australia· New South Wales

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

1000 g whole snapper — scaled, gutted, and cleaned
40 ml Olive oil — for brushing
2 tsp sea salt flakes — for seasoning
1 tsp cracked black pepper — freshly ground
1 whole Lemon — sliced thinly
20 g fresh flat-leaf parsley — whole sprigs
15 g Fresh dill — whole sprigs
3 cloves Garlic cloves — peeled and bruised
1 whole Lemon wedges — cut into wedges to serve

Equipment

•Barbecue grill
•Broad metal fish slice
•Sharp chef's knife
•Pastry brush
•Timber chopping board

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 15 g
carbs: 2 g
fibre: 0.5 g
protein: 42 g
calories: 310 kcal

Instructions

1
Preheat your barbecue grill or hotplate to medium-high heat.
2
Pat the whole fish completely dry inside and out using paper towel.
3
Cut three shallow diagonal slashes into the thickest part of the flesh on each side.
4
Rub olive oil over the skin, inside the slashes, and inside the cavity.
5
Season the fish generously with sea salt flakes and black pepper inside and out.
6
Stuff the belly cavity with lemon slices, parsley sprigs, dill sprigs, and bruised garlic cloves.
7
Oil the barbecue grill grates well using a brush or oiled paper towel to prevent sticking.
8
Place the fish directly on the hot grill and cook undisturbed for eight minutes.
9
Carefully flip the fish over using a broad metal fish slice.
10
Cook the second side for another seven to eight minutes until the flesh flakes easily.
11
Transfer the fish to a warm platter and rest for five minutes before serving with fresh lemon wedges.

Chef's tips

Make sure the skin is thoroughly dried with paper towel before oiling, as excess moisture causes the fish to stick to the grill. If your fish is thick, close the barbecue hood during cooking to ensure even heat circulation.

Ingredient substitutions

whole snapper → whole barramundi, sea bream, or ocean trout
fresh dill → fresh coriander, thyme, or oregano

Storage

Store leftover flaked fish in an airtight container in the fridge for up to two days.

Reheating

Gently warm the flaked fish in a covered frypan with a splash of water over low heat.

Common mistakes to avoid

•Moving the fish too early before the skin sears and naturally releases from the grill.
•Cooking over flames that are too fierce, which burns the skin before the centre cooks through.