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Barbecued Snapper With Butter and Lemon

Created by ImPat on November 8, 2014

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.