Ingredients
- 1 Whole Snapper, gutted, cleaned and scaled.
- 1 Bunch of Coriander, stalks removed.
- 2 Lemons, ½cm slices.
- 50g Butter, cut into 1cm pieces.
- 2 Pinches of Salt.
- Aluminium Foil.
Method
- Pre heat oven to 160°C.
- Use your knife to ensure that all the scales are removed.
- Score the fish diagonally 4 times on each side (approximately 1cm from the top to 1 cm from the bottom and 2cm apart).
- Divide the butter, coriander and lemon into thirds.
- Put a ⅓ of the butter, coriander and lemon inside the fish, evenly spread out.
- Lay out the aluminium foil, large enough to completely wrap around the fish.
- Put a ⅓ of the butter, coriander and lemon in the centre of the aluminium foil and season with a pinch of salt.
- Place the fish on top of the ingredients on the aluminium foil.
- Put the last ⅓ of the butter, coriander and lemon on top of the fish and season with a pinch of salt.
- Tightly wrap the fish up and put on an oven tray.
- Cook in oven for 20 – 30 or until fish is cooked, checking occasionally (do not overcook or it will become dry).
- Remove from oven and carefully unwrap the fish.
- Remove the Lemon and coriander from inside the fish.
- Place fish on a large plate and pour juices from inside aluminium foil over top.