Weber Q Barbecued Whole Goldband Snapper with Garlic & Lemon

Ingredients

1 ( 1-1.5kg ) Angelakis Whole Goldband Snapper

1 Whole Bulb of Garlic

2 Lemons, sliced

¼ Bunch Parsley

¼ Bunch Dill

⅓ Cup White Wine

2 tbls Olive Oil

Sea Salt

Method

Make sure you ask one of our friendly staff to scale & gut your whole Goldband Snapper for you, remove from the wrapping and pat dry well with paper towel. On each side of the fish cut 3-4 slits.

Preheat the Weber Q, use a medium, indirect heat, place a trivit and a convection tray in place (as per weber instructions)

Place a large sheet of foil on a tray and place a sheet of baking paper over the top, fold up the edges to form a deep sided tray. Rub both sides of the fish with olive oil and sprinkle with sea salt.

Lay the fish on the baking paper and fill the cavity with the half of the sliced lemon, half the unpeeled garlic bulbs and some of the herbs, scatter the remaining lemons and garlic around the fish and pour over the white wine, reserve some of the herbs to garnish the cooked fish.

Gently slide the fish in the foil and paper off the tray onto the roasting trivit. Close the Weber Q lid and cook over a medium, indirect heat for 40-45 minutes. Check the internal temperature of the fish, it should be around 54℃ allow to rest for 5-7 minutes before serving (in this resting time the internal temperature will reach the required doneness of 57℃)

Sprinkle the reserved dill and parsley leaves over the fish and serve with dill mayonnaise and a green salad.

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