Barbecued snapper with dill & lemon

• 1 snapper (3kg), filleted
• ½ tsp each freshly ground black
• pepper, ground dry-roasted coriander seeds and ground dry roasted dill seeds
• Sea salt
• 1 bunch dill, sprigs picked
• 1 lemon, thinly sliced
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• Caramelised garlic aïoli
• 1 bulb garlic
• 2 egg yolks
• 1 tsp Dijon mustard
• Juice 1 lemon
• 300ml olive oil
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• Barbecued snapper with dill & lemon
• Serving size: Serves 4-6
• Cooking time: More than 1 hour

Method

For caramelised garlic aïoli, preheat oven to 200°C. Wrap garlic bulb in foil and roast until cloves caramelise (20-30 minutes). Cool and peel cloves, then combine in a food processor with the 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 aïoli is emulsified. This makes about 330ml. The aïoli will keep refrigerated for 3-5 days.

Preheat a barbecue to high heat. Lay snapper fillets skin-side down and season to taste with spices and sea salt. Scatter dill and lemon slices over one fillet and place the other fillet on top, skin-side out. Tie the sandwiched fillets together with kitchen string, then grill on the barbecue hotplate until golden and just cooked through, turning once (8-10 minutes on each side). Transfer cooked fish to a platter and serve warm with caramelised garlic aïoli.

Cook's tip

- To dry-roast spices, stir them continuously in a dry pan over medium-high heat until fragrant.

-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. Whatever you do, don’t overcook the fish!

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