The red snapper came from the store cleaned and ready to cook. I rinsed it, seasoned it, placed it in aluminium foil and cooked it on the grill.
- Rinse the fish inside and out and pat it dry with paper towels.
- Rub olive oil and lemon juice all over, including the cavities. Season with salt, pepper, and garlic powder.
- Cut slits on each side of the fish and put a slice of lemon into each slit.
- Stuff the cavity with parsley, thyme, lemon slices and dill.
- Lay the onions, some dill, parsley, and thyme in the middle of a piece of parchment paper that is large enough to enclose the fish.
- Place the fish on top of the herbs.
- Top the fish with basil and sprinkle a little more olive on it. Seal the parchment well.
- Place the parchment package on a piece of heavy-duty aluminium foil. Crimp the foil edges together to form a packet.
- Place the fish on the grill and cook with the cover closed.
- Cooking should take twenty minutes to half an hour maximum. The fish will be ready when the meat is soft and flakes off easily.
- Remove it from the foil and parchment and place on a serving platter.
- The herbs and onions the fish was cooked on can be discarded.
- This is important: sprinkle some olive oil and lemon juice on the cooked fish and let it rest for about five minutes before serving. The fish will absorb additional flavours.