Lemon Dill Snapper

Ingredients:

• 1 whole snapper (scaled and gutted)
• 300ml sour cream
• 1 lemon zested and juiced
• 1 lemon sliced
• ½ bunch fresh dill
• Parsley for presentation
• 1 banana leaf (or you can use aluminium foli)

Instructions:

1. Preheat your barbeque with all burners on HIGH and the hood closed to 200ºC. Turn both outer burners to LOW. Turn centre burner to OFF.
2. Combine sour cream, lemon zest, lemon juice and chopped dill into a bowl. Add salt and pepper to taste.
3. Spread the mixture generously inside the fish.
4. Place the banana leaf or foil on the bottom of the Fisharoo and lay the snapper on top. Place the sliced lemon pieces and parsley on top of the fish and close the Fisharoo.
5. Place the Fisharoo centrally in the barbeque, making sure both bottom legs are extended so that the fish is not in direct contact with the grill. The banana leaf or foil shields the fish from direct heat.
6. Adjust burners as necessary to OFF, LOW or HIGH during cooking. It’s best to aim about 150ºC. Close the hood and cook until you see flaking starting at the thickest part of the fish.
7. Let the fish rest, covered with foil for 10 minutes before serving.