Fennel and Herb Barbecued Snapper
Fennel and Herb Barbecued Snapper

Ingredients

Method

  • 4 x whole snapper or similar fish, approx 350g each
  • 1 lemon
  • 1 orange
  • 1 fennel bulb, chopped
  • 4 peeled garlic cloves
  • 1 red onion, chopped
  • 2 handfuls of mixed parsley, dill, basil, and tarragon
  • Olive oil
  • Salt and pepper
  • Grate half the zest from the lemon and orange, and slice both fruits thinly. Place the zests in a food processor with the fennel, garlic, onion, and herbs, add a glug of oil and some seasoning, and blitz to combine. Pack this mixture into the fish cavities, along with a couple of slices of fruit, and tie with soaked string to hold together. Drizzle the fish with olive oil and season well.
  • Place the fish on the barbecue on a fish rack, and cook over coals for 15-20 mins, turning halfway through. Serve immediately with a green salad and some crusty bread - yum!
30 mins
4 serving
This recipe pairs perfectly with the Bodegas Milenium 'Sonrio Cuando Llueve' Albariño 2020 from Rias Baixas, Spain.

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