Grilled Baby Snapper with Lemon & Thyme Butter
Cooking fish on the bone ensures juicy and tender flesh and this flavour combination is simple yet delicious
Cooking Time: 8 – 10 minutes
2 x whole baby snapper, gutted and scaled
1 bunch of thyme
200g softened butter
Tips:This recipe is also delicious with fish fillets. You can swap out the thyme with another herb e.g. mint, parsley or coriander.
- Zest the lemon and add to the butter.
- Pull the leaves off half of the thyme and add to the butter.
- Mix the butter up and place on some cling wrap in a log shape. Cover the log with the wrap and roll out holding the wrap at both ends of the log until it forms a nice round shape, place in the fridge to set firm.
- Pre-heat the BBQ to 200 degrees.
- Once the temperature reaches 200, turn off the burner on the side not in use.
- Slice the lemon and stuff fish with the rest of the thyme.
- Season and oil the fish and place on the grill. Turn it after you see colour on the cooking side, 4 – 5 minutes.
- Close the hood and cook the whole way through for another couple of minutes.
- Cooking times vary depending on the size of the fish and the heat of the BBQ. Rather than timing the cook, test the flesh by using a fork. If the fish flakes away, it’s ready.
- While the fish is finishing off, take the butter log out of the fridge and cut 4 disks.
- Take fish off the BBQ and place on a plate. While it’s still hot place the butter disk on the fish to melt.