TIME: 1 HOUR 20 MINS
No recipe arsenal is complete without the addition of a traditional grilled snapper
1 whole red snapper, scaled and gutted 2 cups bread crumbs 1/2 cup of butter, melted 1 lemon quartered 4 tablespoons chopped parsley leaves 1/2 teaspoon of chilli or cayenne pepper 1 small onion, chopped 5 cloves garlic, minced 1 small lime, juiced 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon dried sage
Wash the fish and rub inside and out with the lime and salt and leave to marinate in the fridge for 30 minutes.
Remove some of the lime juice and salt and preheat the oven to 300 degrees.
Combine all the ingredients and stuff it into the belly of the snapper.
Bake the fish for approximately 20 mins.