Rinse snapper in a bowl with cold water and a squeeze of lemon juice. Remove any errant scales left behind by the fishmonger with a knife .

Pat fish dry with paper towels.

Score each side of each snapper twice with a sharp knife.

Mix together lemon zest, lemon juice, fenugreek, turmeric, garlic, salt and pepper and rub all over each fish, inside and out.

Tear a large sheet of foil for each snapper and wrap each snapper up in it creating a pouch allowing room for the steam to move around.

Place wrapped snapper on a large baking tray or dish and place in a preheated oven at 380 and cook for 10-15 mins.

Open up each pouch but leave each snapper in its juices in the foil and place under the broiler on high until golden.

Serve immediately with warmed tortillas and your favorite fish taco toppings.