Lemon and Dill grilled Fish



1 x 500g Whole Yellow-tail (gutted and scaled)
1 x Lemon1 x Chilli50g fresh Dill
1 x Garlic clove
4 x 100ml Water (pre-measured and kept aside)
Avocado Oil for frying
Salt & Pepper to taste
Finely dice the chilli, dill and garlic and spread evenly inside the fish.
Slice lemon into thin slices and place on top of the fish. Add salt and pepper to taste.
Splash some avocado oil in the non-stick/greased frying pan and place it on the Snappy chef, select setting P6 (1400W) and grill the fish for approximately 1 minute.
The pan should currently be extremely hot, add 100ml water and immediately place the lid on the pan to create steam in the enclosed space. Leave the lid in place until all the moisture has disappeared and add another 100ml and repeat the process. Do this another 2 times, until all the water has been used, and the fish has turned white.
Serve with some Jasmine infused Rice and roast vegetables

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