Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
Lay the snapper on a double layer of good quality aluminum foil. Make sure there is enough foil all around the edges to fold to create a parcel later.
Stuff the cavity with the lemon slices and sprigs of oregano and thyme. Then splash some white wine all over the fish, and season generously with salt and pepper. Wrap the aluminium foil around the fish, making sure the parcel is completely sealed.
Roast the snapper over indirect medium heat, with the lid closed, for 30 to 45 minutes until cooked to your liking or until the internal temperature has reached 54°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for whole fish is 57°C).
Roast the snapper over medium heat, with the lid closed, for 30 to 45 minutes until cooked to your liking or until the internal temperature has reached 54°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for whole fish is 57°C).
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