| | Barbecued snapper with butter and lemon
Barbecued snapper with butter and lemon
09 January 2020
Barbecued snapper with butter and lemon 4.3-5 9
  • Calories: 1788 kj
  • Fat: 24g
  • Carbohydrates: 10g

How to Make:

  1. Preheat a barbecue on medium-high heat with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
  2. Place 1 piece baking paper in centre of 1 piece foil. Repeat with remaining baking paper and foil. Place 1 fish in centre of each.
  3. Divide lemon and parsley between fish cavities. Divide one-eighth of the butter between cavities. Top with remaining butter. Season with salt and pepper. Bring 2 sides of foil up towards the centre. Fold foil edges to create a seal. Roll up remaining ends of foil to enclose fish.
  4. Barbecue fish, with hood closed, for 8 to 10 minutes or until cooked through. Serve with potatoes, parsley and lemon wedges.
Time for preparing:
17 min.


  • 4 (400g each) whole baby snapper, cleaned (see note)
  • 1 lemon, thinly sliced
  • 8 fresh flat-leaf parsley sprigs
  • 100g butter, chopped
  • Steamed baby potatoes, to serve
  • Chopped parsley, to serve
  • Lemon wedges, to serve