Campfire whole snapper and potato wedges
Camp cooking is easy with this campfire whole snapper recipe. Served with lemon, dill & potato wedges, it showcases the catch of the day.
Ingredients
- 400g potatoes
- 6 whole cloves garlic, unpeeled
- 2 tablespoons extra virgin olive oil
- 2 whole baby snapper (600g), cleaned
- 2 medium lemons (280g), sliced thinly
- 1/3 cup fresh dill sprigs
- ¼ cup (75g) mayonnaise
- 2 tablespoons bread and butter cucumber pickles, chopped
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