Barbecued whole red snapper with sea salt and fresh oregano mix and black olive & feta cheese relish

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 whole red snapper, about 450g each, scaled and gutted
2 lemons, cut into 1/2-cm thick slices
1/4 bunch fresh oregano sprigs, plus 2 tbsp. chopped oregano leaves
Greek olive oil, plus extra for drizzling
1 tbsp. sea salt
Freshly ground black pepper

For the relish

150g chopped and pitted kalamata olives
150g crumbled feta cheese
1 lemon, juiced
3 tbsp. olive oil
Salt and pepper
1) Heat barbecue to medium high heat. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper.

2) Place the fish on the barbecue and barbecue until golden brown, about 6 minutes. Carefully turn the fish over and continue to barbecue for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.

3) Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together.

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