Barbecued Snapper With Butter And Lemon

• 4 (400 g) red snapper (baby whole, cleaned)
• 2 lemons (1 thinly sliced 1 cut into wedges to serve)
• 8 sprigs parsley (fresh flat leave)
• 100 g butter
• salt and pepper

1. Preheat a barbecue on medium high heat with hood closed.
2. Rinse fish inside and out under cold running water and pat dry with paper towel.
3. Make 3 shallow cuts, in the thickest part of each side of the fish.
4. Divide lemon and parsley between each fish's cavity.
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.
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.
7. Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
8. Roll up remaining ends of foil to enclose the fish.
9. Repeat wrapping process with other 3 fish.
10. Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
11. Suggested you serve with steamed baby potatoes, parsley and lemon wedges.

red snapper, lemons, parsley, butter, salt

Taken from www.food.com/recipe/barbecued-snapper-with-butter-and-lemon-440321 (may not work)