Ingredients
1kg whole snapper
2 lemons sliced half
1 tsp Gregg's Crushed Garlic
Gregg’s Coloured Peppercorn Grinder, to taste
2 Tbsp butter, cut into slices
1/4 cup white wine
2 tsp Gregg's Zesty Lemon & Tarragon Seasoning
Method
Preheat oven to 180°C or BBQ.
Cut deep slits in fish, approximately 2 cm apart. Place half of the lemon slices, garlic and butter inside the fish.
Place half of the remaining lemon and butter on aluminium foil that has been greased with butter. Rub remaining garlic onto one side of the fish. Season with Gregg’s Zesty Lemon and Tarragon Seasoning, Coloured Peppercorns and top with remaining lemon and butter. Pour wine over fold up foil to form a tight parcel.
To BBQ place on BBQ plate on low heat for 15 minutes each side or until cooked. Close BBQ hood to cook if you have one.
To bake in oven; place on a baking tray and bake in oven for 40 minutes or until cooked.
© Puriri Bay Retreat, 2008