When you cook fresh fish whole, still on the bone, the flesh stays succulent and the flavour is divine.
2 x 500-600g whole baby snapper, scaled, cleaned (dinner-plate size)
Sea-salt akes and freshly ground black pepper, to season
4 Tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
2 lemons, sliced
2 large Kipfler potatoes, peeled, thinly sliced
6 sprigs fresh oregano, leaves picked, plus extra to garnish
1⁄2 cup at-leaf parsley leaves, torn, plus extra to garnish
2 fresh bay leaves
1 Tbsp dried oregano
120ml white wine
1 Tbsp mascarpone, plus extra to serve
Put a wire rack inside a lidded barbecue. Preheat barbecue over medium heat, with lid down.
Lay 2 large sheets of foil on bench, and top each with baking paper.
Using a sharp knife, score fish with 2-3 slashes across thickest part of fish. Season inside and out. Drizzle 1 Tbsp of oil into centre of each piece of baking paper, then scatter over a few garlic slices. Lay fish on top.
Lay half of the lemon and the potato slices inside the cavity of 1 fish. Top with half of the fresh oregano, parsley, bay leaves, dried oregano and half of the remaining garlic. Repeat with remaining fish, lemon, potato, herbs and garlic.
Drizzle 1 Tbsp of remaining oil over each fish, then pour over wine.
Gather edges of foil and fold to seal parcel tightly. Place on rack in barbecue and cook for 11 minutes with the lid down.
Increase heat to high, and open lid. Carefully open top of foil parcel to expose fish. Baste fish with juices and dollop 2 tsp mascarpone onto each fish. Leave foil open and cook with lid closed for a further 6 minutes or until browned and flesh flakes easily.
To serve, lift foil package onto plate and garnish with extra oregano and parsley, and serve with extra mascarpone on the side.