Ingredients:
- 4 baby snapper, gutted, scaled and cleaned
- 2 lemons, finely sliced
- 4 cloves garlic, finely sliced
- A few dill sprigs
- 1/3 cup extra virgin olive oil
- 1/3 cup butter, softened
- Sea Salt and Pepper
- Foil to wrap, 30cm by 30 cm size or big enough to wrap snapper
Method:
- Make 4 incisions into fish right down to the bone.
- Insert lemon slices, garlic slices and a sprig of dill.
- Season well. Lay out foil on table and rub half of the butter and a sprinkle of olive oil.
- Lay the fish on the foil and sprinkle more olive oil and a little butter and wrap up tightly.
- Cook on a preheated BBQ for 8 minutes each side on medium heat or until cooked (flesh should come off the bone) and serve along side honeyed mustard potato salad.
Honeyed Mustard Potato Salad with BBQ Baby Snapper
Ingredients:
- 3-4 medium Potatoes (Delaware, Royal Blue, Ruby Lou or Kipfler), unpeeled
- 10 Cherry Tomatoes cut into quarters
- 1 bunch Asparagus
- 2 Bacon Rashers, finely chopped
- 50g Rocket Lettuce leaves
- Extra Rocket Leaves for garnish
- ½ cup Extra Virgin Olive Oil
- 1 tbsp Seeded Mustard
- 1 clove Garlic
- 2 tbsp White Vinegar
- 2 tbsp Honey
- Sea Salt and Pepper
Method:
- Boil, steam or microwave potato until tender and cool.
- Blanch asparagus in boiling water for 2 minutes and cool. Crush hazelnuts.
- Place bacon on tray and bake in oven until crisp.
- Combine all dressing ingredients in a large bowl. Mix well.
- Slice potatoes lengthwise. Slice asparagus on angle. Toss potatoes, asparagus, bacon, cherry tomatoes and rocket.
- Serve in a bowl. Drizzle the dressing over the salad.
- Top with roasted hazelnuts, feta and extra rocket leaves.