Preheat your barbecue for indirect cooking.
Lay the snapper on a double layer of good quality aluminium foil. Make sure there is enough foil all around the edges to fold to create a parcel later.
Stuff the cavity with the lemon slices, and sprigs of oregano and thyme. Then splash some white wine all over the fish, and season generously with salt and pepper.
Wrap the aluminium foil around the fish, making sure the parcel is completely sealed.
Cook with the lid closed, for approximately 45 minutes.