8 cherry tomatoes
1/4 cup oil
2 shallots thinly sliced
2 cups fresh breadcrumbs
1/2 cup chopped parsley
1/4 cup chopped pine nuts
1 kg whole Snapper or other whole fish
1/4 cup oregano leaves plus extra to serve
Lemon wedges to serve


1. Preheat barbecue grill on high
2. Finely dice 4 tomatoes and thickly slice remaining tomatoes and reserve
3. Heat half the oil in fry pan on low heat cook shallots 3 minutes
4. Stirring until soft. Add diced tomatoes cook 1 minute 
5. Remove from heat, stir in breadcrumbs, parsley and pine nuts season to taste
6. Score three diagonal cuts through thickest part of each side of fish
7. Fill cavity with breadcrumb mixture and season well
8. Brush with remaining oil and top with sliced tomatoes 
9.Transfer to a fish grill and place on barbecue rack, reduce heat to medium–low
10. Cook 8-10 minutes each side until tender and cooked to taste
11. Set fish in rack over a serving platter, scatter top with extra oregano
12. Serve with lemon wedges to squeeze over 


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