By Julie Goodwin

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Seafood

Barbecued snapper with pistachio pesto

INGREDIENTS

1 lemon
1/2 cup lightly packed flat-leaf parsley, chopped coarsely
2 cloves garlic, peeled
1/2 cup (70g) pistachios
1 tablespoon olive oil
2 x 700g whole baby snapper, cleaned and scaled
lemon halves, to serve

METHOD

1. Preheat a covered barbecue by turning on the outside burners and leaving the middle ones off (or follow the manufacturer’s instructions for indirect heat). Or, preheat the oven to 200°C (180°C fan-forced). Grate the rind from the lemon using a microplane or fine grater. Cut the lemon into slices. Using a mortar and pestle, grind the lemon rind, parsley, garlic, pistachios, oil, salt and freshly ground black pepper, to taste, until a chunky paste forms.
2. Place a large piece of extra-wide foil (or two smaller pieces, folded to join) on the bench. Cover this with extra-wide baking paper (or two smaller pieces, folded to join). Place one fish in the middle of the paper; score deeply three times on each side. Rub half of the pistachio paste into the cuts; place half the lemon slices in the cavity.
3. Fold the foil around fish to form a parcel that is loose but has no gaps in the joins. Repeat with remaining snapper, pistachio pesto and lemon slices.
4. Place parcels on the middle plates
of the barbecue (the ones with no direct heat under them); close the lid of the barbecue and cook by indirect heat for 25 minutes or until just cooked through. Or, place the fish parcels on a large oven tray; roast for about 25 minutes. To test if the fish is cooked, carefully open the foil at the top and, using a fork, check that a small piece of the fish in its thickest part flakes away easily from the bone.
5. Serve the fish with the juices in the parcels and lemon halves. When the flesh on the top has been served, lift off the bones to allow access to the lovely, soft flesh underneath.

Not suitable to freeze or microwave.