Barbecued Snapper With Butter And Lemon - cooking recipe

Ingredients

4 (400 g) red snapper (baby whole, cleaned)
2 lemons (1 thinly sliced 1 cut into wedges to serve)
8 sprigs parsley (fresh flat leave)
100 g butter
salt and pepper

Preparation

Preheat a barbecue on medium high heat with hood closed.
Rinse fish inside and out under cold running water and pat dry with paper towel.
Make 3 shallow cuts, in the thickest part of each side of the fish.
Divide lemon and parsley between each fish's cavity.
Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.
Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.
Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
Roll up remaining ends of foil to enclose the fish.
Repeat wrapping process with other 3 fish.
Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
Suggested you serve with steamed baby potatoes, parsley and lemon wedges.