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the Ingredients
Instructions
Delight your guests with the flavours of the Mediterranean with this green olive and sundried tomato salsa baked on a whole roasted fish. The baked salsa is perfect with the tender flesh of the fish, but it is even delicious served fresh, so make a little extra to serve alongside the fish with some torn bread.
- Prepare the barbecue for cooking using indirect medium heat (roast setting- 190°C-230°C) and preheat.
- Prepare the barbecue for cooking using indirect medium heat (roast setting- 190°C-230°C) and preheat as directed with a convection tray and a roasting trivet.
- Prepare the charcoal barbecue for cooking over indirect medium heat (190°C-230°C).
- Prepare your barbecue for cooking using indirect medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
- Using scissors, trim the pectoral fins off the fish (optional). Cut three or four diagonal slashes along each side of the snapper, approximately 1cm deep and 2.5cm apart.
- Lay the fish on a double layer of good quality aluminium foil. Make sure there is enough foil all around the edges to fold up the edges to make a ‘boat’.
- In a bowl, combine all of the salsa ingredients. Juice half of the lemon into the salsa. Lay the lemon slices in the cavity of the fish. Spread the salsa all over both sides of the fish and inside the cavity. Fold up the edges of the foil to make the ‘boat’.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat. Place the fish onto the barbecue. Close the lid and roast the fish for 30 to 40 minutes, or until the fish has just cooked through.Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat. Place the fish onto the trivet. Roast the fish, with the lid closed, for 30 to 40 minutes, or until the fish has just cooked through.Once the barbecue has preheated, brush the cooking grills clean. Place the fish in the centre of the cooking grill, in-between the two charcoal baskets. Roast the fish over indirect medium heat, with the lid closed, for 30 to 40 minutes, or until the fish has just cooked through.Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the fish over indirect medium heat, with the lid closed, for 30 to 40 minutes, or until the fish has just cooked through.
- Once the fish has cooked, remove it from the barbecue and leave it to rest for at least 10 minutes before serving.