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Barbecued snapper with lemon and coriander

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon ground coriander
  • 2 teaspoons finely grated lemon rind
  • 4 dried bay leaves, finely crushed
  • 2 large garlic cloves, crushed
  • Salt & freshly ground black pepper
  • 4 (350g each) whole snapper, scaled, cleaned, washed, dried
  • 4 thick slices of lemon, halved
  • Olive oil, to grease
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh coriander
  • 3 teaspoons extra virgin olive oil


  • 1
    Combine the ground coriander, lemon rind, bay leaves and garlic in a small bowl. Season well with salt and pepper.
  • 2
    Use a sharp knife to cut 3 light slashes, 4-5cm long and 5mm deep, at 2cm intervals in the thickest part of the flesh on both sides of each fish. Reserve one third of the lemon mixture. Rub remaining mixture over both sides of fish. Place lemon slices inside each fish. Brush 2 large fish grills, suitable for the barbecue, with oil. Place fish in the grills. Close to secure.
  • 3
    Heat a barbecue grill on medium. Cook fish on preheated grill for 7 minutes each side or until golden and fish flakes easily when tested with fork.
  • 4
    Meanwhile, combine the lemon juice, fresh coriander, oil and the remaining lemon mixture in a small jug. Season with the salt and pepper, and whisk to combine.
  • 5
    Serve the fish immediately drizzled with the dressing.

Source: taste.com.au


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