Ingredients
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
Method
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Put a wire rack inside a lidded barbecue. Preheat barbecue over medium heat, with lid down.
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Lay 2 large sheets of foil on bench, and top each with baking paper.
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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.
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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.
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Drizzle 1 Tbsp of remaining oil over each fish, then pour over wine.
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Gather edges of foil and fold to seal parcel tightly. Place on rack in barbecue and cook for 11 minutes with the lid down.
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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.
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To serve, lift foil package onto plate and garnish with extra oregano and parsley, and serve with extra mascarpone on the side.
