Nutrition per serve (4)
• 35g protein
• 4g carbohydrate
• 12g fat
• 2.3g saturated fat
• 1.5g fibre
• 261mg sodium
• 3 red capsicum, quartered, deseeded
• 2 long red chilli, quartered, deseeded
• 2 small red onions, quartered
• 2 cloves garlic, smashed
• 2 Tbsp red wine vinegar
• 1⁄4 cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp marjoram leaves
• 2 Tbsp flat-leaf parsley leaves
• 2 x 400g whole baby snapper, cleaned
• 1 lemon, thinly sliced
• Extra 2 Tbsp extra virgin olive oil
• 8 sprigs thyme
• Lemon wedges, to serve
• Extra marjoram leaves, to serve
• Extra flat-leaf parsley leaves, to serve
Preheat a lidded barbecue grill plate to medium.
To make salsa rossa, put capsicum, chilli, onion and garlic on grill plate in a single layer and cook, in batches if necessary, turning regularly, for 10 minutes or until well charred and tender. The vegetables will cook at different rates, so just set the cooked vegetables aside on a chopping board as the other vegetables continue to cook.
Roughly chop vegetables and transfer to a large bowl.
Combine vinegar and oil in a medium jug, then pour over vegetables. Toss well to combine. Season with salt and pepper, then toss through marjoram and parsley. Set aside at room temperature.
Close barbecue lid and increase heat to medium-high (180°C). Using a sharp knife, make 3 diagonal slashes on both sides of each fish, then arrange each in its own large disposable foil baking tray.
Arrange lemon slices inside fish cavities. Drizzle each fish with 1 Tbsp of the extra oil, then scatter over thyme sprigs. Season both fish well with salt and pepper and gently rub seasoning into fish.
Barbecue, with lid down, for 20 minutes or until flesh is cooked through and easily flakes when tested with a fork at the thickest part of the fish.
Transfer fish to a large serving platter and spoon salsa rossa over top. Serve with lemon wedges and scatter with extra marjoram and parsley leaves.