Baked Snapper with Garlic & Dill Butter Sauce

• Preheat oven to 220°C/430°F (200°C fan). Line a tray with parchment/baking paper.
• Trim fins: Cut all fins off the fish using scissors – both fins on the side, and the fins on the back and underside of the fish (but not the tail).
• Slash flesh: Cut 3 slashes on each side of the fish, cutting through flesh down to the bone (see photos in post and/or video, helpful!).
• Stuff fish  Sprinkle a bit of salt and pepper inside the cavity of the fish. Scatter the cavity with garlic slices, then stuff with parsley and dill. Layer lemons on top of herbs.
• Tie fish Using kitchen string make 3 ties to hold fish together.
• Season skin: Sprinkle remaining salt and pepper on the skin (both sides), including a bit on the head of the fish. Then drizzle with olive oil. Rub all over the fish, including in the slashes.
• Bake 20 minutes: Place fish on prepared tray. Bake for 20 minutes or until the internal temperature is 55°C/131°F (insert thermometer in the thickest part of the fish, not against the bone). Alternatively, use a small knife at one of the cut slits in the fish to prise a bit of meat gently away from the spine. If it flakes away from the bone without resistance, it’s done.
• Rest: Remove from oven, transfer to serving platter and leave it to rest for 5 minutes. The internal temperature will rise to 58°C / 136.5F (“medium”, ie. just-cooked and not raw at all, very juicy and moist).
• Serve: with Garlic & Dill Butter Sauce on the side. Either pour over the butter just prior to serving the fish, or let everyone help themselves.

Garlic Dill Butter Sauce:

• Melted butter: Place butter in a saucepan over medium-high heat. Once melted, add garlic and cook, stirring, for 45 seconds to 1 minute until it smells ridiculously good and you’re salivating!
• Add dill: Remove from heat. Stir in dill. Use per recipe.