Barbecued snapper with dill and lemon

Serves 4 Prep time 20 mins, cook 50 mins For caramelised garlic aioli, preheat oven to 200C. Wrap garlic head in foil and roast until cloves caramelise (20-30 minutes). Peel cloves, combine in a food processor with egg yolks, mustard and lemon juice and process until smooth. Add oil, starting with one drop at a time, then in a thin and steady stream, processing until all is combined and aioli is emulsified. Makes about 330ml. Aioli will keep refrigerated for 3-5 days.

Preheat a barbecue to high heat. Lay snapper fillets skin-side down, season to taste with spices and sea salt. Scatter dill and lemon slices over one fillet and sandwich with the other fillet, skin-side out. Tie together with kitchen string, then grill on the flat plate until golden and just cooked through, turning once (8-10 minutes each side). Transfer to a platter, serve warm with caramelised garlic aioli.