With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.
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INGREDIENTS
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1 whole 1.5kg- 2.5kg snapper
2 juiced lemons
1 tbsp dried oregano
½ cup extra virgin olive oil
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METHOD
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TO prepare, score down 3 diagonal cuts to the backbone of the snapper
DRIZZLE with olive oil and add a pinch of salt and pepper
TO make the dressing, combine lemon, oregano and olive oil in a bowl and whisk with a fork
PLACE the snapper onto a hot charcoal bbq and cover the lid
COOK for 10 minutes on each side
ONCE cooked, place the snapper on a serving dish and pour over the dressing
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