Whole Snapper with Bayleaf, Butter & Lemon

Ingredients:

Snapper: 

28.2 oz whole snapper

1.8 oz soft Westgold unsalted butter

1 small fennel bulb, finely sliced

2 shallots, finely sliced

8 bay leaves

1 lemon, sliced

Olive oil for brushing

Salt and pepper

Salsa Verde:

4T olive oil

¼ c fresh herbs (basil, mint, parsley)

1T capers, finely chopped

2-3 gherkins, finely chopped

1t djion mustard

1T lemon juice

½ lemon zest

2 anchovy fillets, finely chopped

Salt and pepper

Method:

Preheat the BBQ to medium.

Prepare the fish by running the blunt side of a knife over the skin to make sure all the scales are removed. Trim off the fins using kitchen scissors.

Fill the cavity with the fennel, shallots, 2 bay leaves, half the butter and season. Make slashes into the skin 1cm apart on both sides and press butter into the slashes.  Cover the slashes with bay leaves and lemon slices and tie with string to hold everything in place.

Brush the whole fish lightly in olive oil and season. Wrap the tail in foil to protect it from burning. Place on the BBQ, cover with foil, close the lid and cook around 10 mins each side.

While the fish is cooking, prepare the salsa verde by putting all the ingredients into a jar and shaking together.

When the fish is cooked, remove from the BBQ and place onto a platter. Remove the string. 

Serve with the fennel and shallot stuffing and salsa verde on the side.