Barbecued Snapper With Butter and Lemon

Step 1: Preheat a barbecue on medium high heat with hood closed.

Step 2: Rinse fish inside and out under cold running water and pat dry with paper towel.

Step 3: Make 3 shallow cuts, in the thickest part of each side of the fish.

Step 4: Divide lemon and parsley between each fish's cavity.

Step 5: 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.

Step 6: 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.

Step 7: Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.

Step 8: Roll up remaining ends of foil to enclose the fish.

Step 9: Repeat wrapping process with other 3 fish.

Step 10: Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.

Step 11: Suggested you serve with steamed baby potatoes, parsley and lemon wedges.