Snapper a la Plancha
Cook Time 15 minutes
1 tbsp extra virgin olive oil
1 whole snapper, cleaned and scaled, tail and fins trimmed (about 1kg)
4 fresh bay leaves
4 sprigs of thyme
A pinch sumac
1 lemon, to serve
Remove the fish from the fridge at least 30 minutes before cooking.
Drizzle oil and season the fish with salt and sumac all over and in the cavity. Fill with herbs.
Place a rectangular pan (or a large pan) over medium-high heat. Add the whole fish and cook for 8-10 minutes. Carefully turn with a fish slice and cook for a further 8-10 minutes. Note cooking time will vary depending on the thickness of the fish.
Carefully transfer fish to a platter and serve with lemon halves on the side.