This is a simple and fabulous way of presenting whole snapper. Plate size whole fish would weigh around 500g to 600g and cooking times will be about 16 to 20 minutes. I find the easiest method of cookery is on a barbecue with a roasting hood. The aluminium foil locks in all the moisture and when fully cooked and opened at the table, the aroma is simply beautiful.

The 'Marrakech Magic' from Screaming Seeds Spice company is a wonderful balanced blend of fragrant spices that can be found in most quality fine food stores throughout Australia and is well worth looking out for.

Preparation time 10 minutes

Cooking time 18 minutes

Serves 2

Ingredients

50 ml extra virgin olive oil

1 lemon (zest and slices)

¼ bunch lemon thyme

½ small red onion (slices)

1 tomato (sliced)

1 x 400g whole baby bream

1 tablespoon Marrakech Magic Screaming Seeds Spice Mix

To taste salt and pepper

½ cup continental parsley (chopped)

Method

Using a gilled, gutted and scaled whole bream, wash the cavity well and dry with kitchen paper. Using a sharp knife, score the top of the fish and season the inside well with the Screaming Seeds spice mix.

Lay a sheet of aluminium foil on a table and line with baking paper. Drizzle the olive oil onto one half of the paper and top with the lemon zest, herbs, onion and tomato slices. Top with the bream and carefully fold into a square, adding a little salt and olive oil before wrapping up the parcel.

Place into a pre heated (180°C) Barbecue, close the roasting hood and bake for 18 minutes or until fully cooked.

Carefully remove, transfer to a serving plate and present with a green salad and some crusty bread.