Whole Snapper Mediterranean Style
Jul
Now here is a good example of what makes the Camp Braai so versatile. Harry from Fire to Fork braai'ed a freshly caught snapper in the Camp Braai over some medium coals. The hardest part of this recipe is to actually catch a fish, the rest It is very easy and only takes a couple of minutes to put together.
Image Credits: Fire to Fork
Ingredients
Directions
Remove seeds from your capsicum and slice the cheeks off 2 sides
Put the capsicum in the Camp Braai skin side down until blackened
Remove and let cool for 2-5 min, then remove the skin by wiping it (it should come off very easily)
Place 1 tbsp coarse salt, 5 cloves of crushed garlic and ¼ cup olive oil in a mortar and pestle, then work the mix for 7-10min or until fragrant and partly combined.
Scale your fish and cut large slits down the body
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Cover the fish in the garlic emulsion ensuring plenty of it is in the slits
Put in the Camp Braai and set to a medium/high heat for 5-7min until brown and crispy on one side.
Cover some slices of bread in the garlic emulsion on one side.
Flip the fish and place the garlic bread dry-side-up on top of the Camp Braai.
Flip the garlic bread regularly with tongs until both sides are browned (do not keep flipping the fish).
Serve with a generous sprinkle of flat-leaf parsley, a very generous coat of olive oil and some freshly ground black pepper
