900 grams White snapper (or other white fish), head and tail removed
1/4 cup extra virgin olive oil, divided
Kosher salt and freshly cracked black pepper to taste
Several sprigs fresh parsley
1/2 teaspoon dried Greek oregano
Grated zest and juice of 1 lemon
Freshly chopped parsley
Preheat BBQ on high and clean grill thoroughly.
Season fish with salt and pepper. Using a fish basket is the easiest way to grill a whole fish. Score each side of fish with a sharp knife with three vertical cuts just until you reach the backbone. Drizzle the whole fish with half the olive oil and sprinkle with oregano and half the fresh parsley.
Grill fish on high for about six minutes. Turn over to ensure one side is nicely charred but not burnt. Repeat on the other side for five to six minutes or until cooked through. To test if the fish is cooked, insert a small knife into the middle of the back of fish, parallel to the back bone, hold for five seconds. Remove knife and if it feels hot to touch the fish is done.
Let fish cool slightly. Meanwhile, combine the remaining olive oil, juice and zest of one lemon and chopped parsley. Serve this sauce alongside fish.