Photography Luisa Brimble
Whether your catch of the day is straight out of the water or hand selected from the fish market, simple is the best approach when it comes to cooking it. Here we’ve prepared the whole snapper with lemon slices and fresh dill and cooked them on a campfire or barbecue to create a delicate and delicious meal.
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Ingredients
Method
Wash unpeeled potatoes, pat dry; cut into wedges. Combine potato wedges, garlic and 1 tablespoon of the oil on a large piece of foil; season. Seal parcel. Place parcel on glowing coals. Cook for 45 minutes or until cooked through. (Alternatively, cook ingredients in a cast iron frying pan until wedges are golden brown.)
Meanwhile, score fish skin at 2cm intervals on each side. Fill fish cavities with half the lemon and half the dill; season. Heat remaining oil in a cast iron frying pan or on a barbecue flat plate. Cook fish for 5 minutes each side or until fish are cooked through. Cook remaining lemon slices for 1 minute on each side or until browned lightly.
Combine mayonnaise and pickles in a small bowl.
Top fish with grilled lemon and remaining dill; serve with potato wedges and roasted garlic, topped with pickle mayonnaise.
This recipe can easily be doubled to serve 4. Serve with a green leaf salad for freshness.
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