1snapper (3kg), filleted and bones removed½ tsp eachfreshly ground black pepper, ground dry-roasted coriander seeds and ground dry-roasted dill seeds1 bunchdill, sprigs picked1lemon, thinly slicedCaramelised garlic aioli1garlic head2egg yolks1 tspDijon mustard1lemon, juice only300 mlolive oil
For caramelised garlic aioli, preheat oven to 200C. Wrap garlic head in foil and roast until cloves caramelise (20-30 minutes). Peel cloves, combine in a food processor with egg yolks, mustard and lemon juice and process until smooth. Add oil, starting with one drop at a time, then in a thin and steady stream, processing until all is combined and aioli is emulsified. Makes about 330ml. Aioli will keep refrigerated for 3-5 days.
Preheat a barbecue to high heat. Lay snapper fillets skin-side down, season to taste with spices and sea salt. Scatter dill and lemon slices over one fillet and sandwich with the other fillet, skin-side out. Tie together with kitchen string, then grill on the flat plate until golden and just cooked through, turning once (8-10 minutes each side). Transfer to a platter, serve warm with caramelised garlic aioli.
If you're not confident with a filleting knife, ask your
fishmonger to fillet the fish for you because it can be a bit
tricky to remove the fillet around the ribcage area. The addition
of dill, spices and lemon help scent the fish as it cooks on the
grill. Tying the fillets together makes the fish easier to handle
on the barbecue and the result is a crisp exterior with the most
delicate, moist flesh. But whatever you do, don't overcook the