Grilled Snapper, Lemon Sauce & Parsley Rof Recipe

Marinate the Snapper

In a bowl, combine the olive oil, salt, and black pepper. Rub this mixture over the snapper fillets. Let them marinate for at least 15 minutes.

Preheat the Grill

Preheat your grill to a medium-high heat (about 375°F to 450°F).

Prepare the Sauce Base

In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.

Add Lemon Juice and Season

Stir in the fresh lemon juice and red pepper flakes. Allow it to simmer for 5 minutes, then remove from heat and stir in chopped parsley.

Activate the Yeast

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Make the Dough

In a large mixing bowl, combine flour and salt. Add activated yeast mixture and olive oil. Mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 5-7 minutes. Place in a greased bowl, cover, and allow to rise for 1 hour or until doubled in size.

Add Parsley

Once risen, punch down the dough and knead in the chopped parsley. Shape into rolls and place on a baking tray.

Grill the Snapper

Place the marinated snapper fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Bake the Rof

While the fish is grilling, preheat the oven to 375°F (190°C). Bake the shaped rolls for about 15-20 minutes, or until golden brown.

Plate the Dish

Serve the grilled snapper on a plate, drizzle the lemon sauce over it, and serve with the parsley rof on the side.