Lemon and Thyme infused Snapper
The aroma of sweetly scented thyme and lemon compliment fish so well. Baking snapper can lead to the fish drying out, so wrapping in tin foil helps seal in the moisture and flavour. Thyme snapper 2 It also helps cook the dish a lot quicker as the steam can not escape.
Preparation time 10minutes
Cooking time 20-30minutes
1x approx 45 cm snapper gutted and gilled
Freshly ground black Pepper
2 x Lemons
1 bunch fresh thyme (Note must be fresh not dried)
Make three diagonal cuts on both sides of the snapper. These cuts should be in thickest parts of the fish not towards the tail. Pat snapper dry and rub generously with salt and pepper. Place on a large sheet of tin foil (Enough to wrap the fish up in a parcel). Stuff gut cavity with a good bunch of thyme and quartered lemon segments. Take some thyme leaves and rub all over the outside of the snapper making sure some get into the cuts and add some lemon slices to the cuts. Drizzle with a little oil and fold the tin foil up so it creates a tight seal .If cooking in an oven, place on a roasting tray and cook in an oven preheated to 200c.To cook on a BBQ plate place parcel directly on the preheated hot plate and turn every five minutes. Allow too stand for about 5 minutes before serving to allow steam to cool and flavours to infuse the snapper. To serve peal the skin a serve the white flesh with some of the cooking juices. Accompany the dish with fresh green vegetables, a jacket potato and some home made tartare sauce.