Recipe by Jason Roberts

This recipe uses GLAD Foil and GLAD Bake to save you time. It's a winner in terms of flavour and ease of preparation and clean-up.

I understand not everyone can sit down and appreciate a whole fish, especially one that is looking right back at them. But fish is much more flavoursome and juicier when cooked whole. I highly recommend cooking this recipe using a BBQ, however a griddle pan will do just fine.

Ingredients

• 1 whole snapper 500 g, scaled and gutted
• 50 ml extra virgin olive oil
• 3 sprigs fresh thyme
• 2 eschalots, finely sliced
• 1/3 bunch flat leaf parsley
• 1 small bulb of fennel
• 30 ml verjuice
• Sea salt and freshly ground black pepper
• 3 small radish
• Fresh rocket leaves
• 1 lemon

Method

• Preheat BBQ or griddle pan. Using a sharp knife score both sides of the fish 3 times along the back bone, all the way to the bone. This will cause some moisture loss, but the fish will definitely cook quicker.
• Take a piece of GLAD Foil twice the length of the fish, line with a piece of GLAD Bake just lightly smaller, and pour half of the oil in the centre. Place the fish on top.
• Stuff the thyme, eschalots, parsley stalks and the fennel tops into the cavity of the fish. Douse fish with remaining olive oil, verjuice and seasonings.
• Wrap in the two layers of GLAD Foil and GLAD Bake leaving no openings and place straight onto BBQ or griddle pan. Fish should take around 8–9 minutes on each side depending on thickness. After this time, remove from heat and allow to rest in foil for a further 5 minutes before serving.
• Serve with a salad of sliced radish and fennel tossed with rocket leaves, olive oil and a squeeze of fresh lemon juice.