You don’t even have to go shopping for this simple snapper recipe. Just snag a red, raid the missus pantry for some basics, then start grinding on the mortar and pestle like you’re furiously hauling a 40kg black jew from a coral reef – in just 5M of water!




Prep Time: 15mins

Cooking Time: 20mins

Serves: 4




2kg rock salt

1.5kg whole snapper, cleaned, scales left on

2 lemons, thinly sliced ajo

3 garlic cloves, peeled

1 egg yolk

1 small boiled potato, peeled

100ml extra virgin olive oil


To make ajo, using a mortar and pestle, crush garlic and a pinch of salt until smooth.


Add egg yolk and mix to a paste. Add potato and pound until smooth.


Transfer to a bowl. Gradually whisk in oil, in a thin, slow stream, whisking constantly, until consistency of mayonnaise. Season to taste.


Scatter enough rock salt into a large baking pan to cover base of pan. Place half of lemon slices over salt and top with snapper. Cover with remaining lemon and salt, leaving eye exposed.


Preheat a hooded barbecue to medium or 180C. Cook fish, hood closed, for 20-25 mins, until eye of fish is white.


To serve, peel away salt crust and, using a knife and spatula, remove portions of fish to a serving plate. Serve with ajo.