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Barbecued Baby Snapper with Samphire

Barbecued Baby Snapper with Samphire

We are truly  blessed in this  country to have the most delicious types of fish at our fingertips. With its delicate flavour, snapper is probably the most popular. When the snapper are running hot in Port Phillip Bay it’s a bonanza for the amateur fisherman – and us too, of course. Small plate-size snapper are perfect for cooking whole on the barbecue grill  plate. Just  make sure the grill bars are super-clean, wipe them with a little oil and have them nice and hot before cooking. Avoid the temptation to turn the fish over  too early – it’s all about achieving that crisp, slightly charred golden skin.

Serves 4 as a Main

Sea salt flakes
4 × 300 g baby snapper, scaled and cleaned
¼ cup  (60 ml) extra virgin
olive oil, plus extra for greasing and drizzling
freshly ground white pepper
2 stems rosemary, leaves picked
3 tablespoons fennel seeds, lightly crushed
1 teaspoon chilli flakes
1 bunch cavolo nero, stems discarded
2 handfuls of samphire, picked over
Lemon halves, to serve

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