Barbecued Snapper With Butter and Lemon

Recipe by ImPat
READY IN: 25mins


  • 4
    (400 g) red snapper (baby whole, cleaned)
  • 2
    lemons (1 thinly sliced 1 cut into wedges to serve)
  • 8
    sprigs parsley (fresh flat leave)
  • 100
  • salt and pepper


  • Preheat a barbecue on medium high heat with hood closed.
  • Rinse fish inside and out under cold running water and pat dry with paper towel.
  • Make 3 shallow cuts, in the thickest part of each side of the fish.
  • Divide lemon and parsley between each fish's cavity.
  • Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.
  • Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.
  • Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
  • Roll up remaining ends of foil to enclose the fish.
  • Repeat wrapping process with other 3 fish.
  • Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
  • Suggested you serve with steamed baby potatoes, parsley and lemon wedges.