Barbecued snapper with dill and lemon | Gourmet Traveller

Ingredients

• 1 snapper (3kg), filleted and bones removed
• ½ tsp each freshly ground black pepper, ground dry-roasted coriander seeds and ground dry-roasted dill seeds
• 1 bunch dill, sprigs picked
• 1 lemon, thinly sliced
• Caramelised garlic aioli
• 1 garlic head
• 2 egg yolks
• 1 tsp Dijon mustard
• 1 lemon, juice only
• 300 ml olive oil