Mediterranean Baked Snapper with Green Olive and Sundried Tomato on the Weber Q

snapper

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories while tilapia is often more affordable.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives offer a richer flavor, while black olives are generally less expensive.

sundried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can reduce sodium, and canned tomatoes are more budget-friendly.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without alcohol, and water is the most economical option.

Preheat the barbecue on high convection for 15 minutes.

Prepare the snapper by cutting off the pectoral fins and scoring the flesh on both sides.

Prepare the Mediterranean salsa with chopped green olives, sundried tomatoes, red onion, garlic cloves, and fresh oregano.

Juice half a lemon and mix it into the salsa along with olive oil, salt, and pepper.

Separate some salsa to serve fresh with bread.

Stuff the cavity of the fish with the salsa and a lemon half.

Place the fish on a sheet of foil and baking paper to create a boat.

Spread the remaining salsa over the fish, massaging it into the incisions.

Drizzle olive oil over the fish for shine.

Fold up the foil boat and place it on the barbecue.

Cook for 30 to 40 minutes until the flesh is firm and flakes easily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens