• Whole Snapper – gilled, gutted and scaled.
  • Fresh coriander root
  • Butter/oil
  • Chilli
  • Lemons
  • Salt pepper


  1. Smash the coriander root.
  2. Fill the snapper cavity with the coriander and lemon slices
  3. Smear a knob of butter or oil on generous size piece of tinfoil
  4. Place the snapper on the tinfoil
  5. Salt and pepper the top side of the fish – add sesame oil if you like the flavour
  6. Top with slices of lemon
  7. Tightly wrap the tinfoil around the fish.
  8. Cook on BBQ at low heat for 20 minutes or until tender (55 degrees centigrade internal temperature).
  9. Let it rest for 10 minutes, top with greenery, fresh chili, and enjoy.