Barbecued snapper with dill and lemon

AT A GLANCE

  • Serves 4 people

  • 1 snapper (3kg), filleted and bones removed
  • ½ tsp each freshly ground black pepper, ground dry-roasted coriander seeds and ground dry-roasted dill seeds
  • 1 bunch dill, sprigs picked
  • 1 lemon, thinly sliced
  •  
  • Caramelised garlic aioli
  • 1 garlic head
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 lemon, juice only
  • 300 ml olive oil
01   For caramelised garlic aioli, preheat oven to 200C. Wrap garlic head in foil and roast until cloves caramelise (20-30 minutes). Peel cloves, combine in a food processor with egg yolks, mustard and lemon juice and process until smooth. Add oil, starting with one drop at a time, then in a thin and steady stream, processing until all is combined and aioli is emulsified. Makes about 330ml. Aioli will keep refrigerated for 3-5 days.
02   Preheat a barbecue to high heat. Lay snapper fillets skin-side down, season to taste with spices and sea salt. Scatter dill and lemon slices over one fillet and sandwich with the other fillet, skin-side out. Tie together with kitchen string, then grill on the flat plate until golden and just cooked through, turning once (8-10 minutes each side). Transfer to a platter, serve warm with caramelised garlic aioli.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND LISA FEATHERBY

Drinking Suggestion:

BARREL-FERMENTED SAV BLANC. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

View Full Site