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 fish.
- 1 snapper (3kg), filleted and bones removed
- ½ tsp each freshly ground black pepper, ground dry-roasted coriander seeds and ground dry-roasted dill seeds
- 1 bunch dill, sprigs picked
- 1 lemon, thinly sliced
Caramelised garlic aioli
- 1 garlic head
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 lemon, juice only
- 300 ml olive oil
- 1For 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.
- 2Preheat 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.
Drink Suggestion: Barrel-fermented sav blanc. Drink suggestion by Max Allen
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