Ingredients

• 1.5 kg whole snapper
• 2 small bulbs fennel, sliced
• 1 tblsp chopped fennel fronds
• 2-3 slices lemon
• 25 grams butter, chopped
• about 3-4 tblsp Chardonnay or dry Riesling

Butter Sauce

• Juices from the fish once cooked
• 1 egg, well beaten
• 50 grams butter, at room temperature

Method

1. Wash the snapper well and pat dry. Fill the cavity with about half the sliced fennel
2. Place the snapper on a large, lightly greased piece of good quality foil. Scatter over the remaining fennel slices, chopped fennel fronds, lemon slices, butter and drizzle with wine. Season with salt and pepper. Wrap securely in the foil.
3. Place on a pre-heated barbecue and cover. Cook for 8 minutes. Carefully turn the fish over and cook a further 5-8 minutes with the lid down. Open up the foil and pierce the flesh of the fish with a fork to see if the meat flakes easily. It should moist and just cooked. If not cooked, re-seal the foil and continue cooking with the lid down for a further 3-5 minutes. Cooking time will depend on the thickness of the fish.
4. Once cooked remove from the heat. Carefully pour the juices that have collected in the foil into a saucepan. Make up to ? -1 cup with extra white wine if necessary. Add one beaten egg and cook quickly over a moderate heat until the sauce begins to thicken. Remove from the heat and stir in the butter. It should melt into the sauce do not boil. Season with a little extra chopped dill, salt and pepper.
5. Serve the snapper removed from the bone and with salad and a little butter sauce.