Ingredients
·
4 small Whole Snappers, cleaned and scaled
·
2 Lemons, 1 thinly sliced and 1 cut into wedges
·
100g Butter
·
Sprigs of fresh Parsley
· Salt & freshly ground Black Pepper
Directions
1. Lay the fish on pieces
of foil (enough to totally wrap the fish).
Make 3 shallow cuts in the thickest part of each side of the fish.
2. Place Butter,
Parsley and Lemon slices in the cavities of each fish, with a little bit of
butter and parsley kept aside to put on top of each fish.
3. Season with Salt
and Pepper to taste.
4. Wrap the fish
completely in the foil to seal.
5. Prepare Cobb Cooker
and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you
may need to check from 15mins onwards to avoid overcooking.
6. Serve with salad
and steamed baby potatoes with parsley and lemon wedges.
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