Herby grilled snapper. Just get on it.

HERBY GRILLED SNAPPER

2 kg snapper or similar fish, scaled and gutted
2 cloves garlic
2 cups picked fresh herbs – a mix of parsley, rosemary, oregano and nasturtium
1 tspn dried chilli flakes
1 tbls red wine vinegar
½ cup olive oil
Salt and pepper
Extra olive oil and lemon juice, to serve

Combine all ingredients except fish in a blender or food processor and blitz into a coarse paste. A stick wizz will also work for this. We shall call this ‘the marinade’.
Now score the fish a few times across the body to ensure even cooking and allow a bit of the marinade to penetrate.
Rub or brush marinade over fish until it is all gone.
Set aside, in the fridge is probably best, and get your fire sorted.
Make a fire or get some coals going in your kettle or other BBQ. Keep most of the fire to one side and only pull a few coals across to go under the fish as to avoid burning it up worse than Anikin’s head in ‘Revenge of the Sith’ before it is cooked through.
Put the fish into the Hannibal Lector cage or something similar if you have one. The fish can also be cooked via the other methods listed down below.
Place fish on grill and cover with lid. Cook fish over coals for 12 minutes on one side, flip and then cook for 12 minutes on the other side or until cooked through to the bone on the thickest part of the fish. Test by gently trying to push the flesh apart with a knife – it should come away from the bone easily and be opaque in colour.
Once it is good to go (or G to G as my children keep telling me), get it onto the table dressed with a little olive oil and lemon juice, plus some kind of Mediterranean salad on the side.

• Cook fish directly on grill of BBQ, just be plenty gentle when you flip it. Holding it with tongs at both ends is what I would recommend.
• Wrap with alfoil before cooking on grill to aid turning and also ensure the fish stays moist. This method will not give you any great crispy-grilly skin bits though.
• Bake in a 220 – 240 C (450 – 460 F) oven.