Whole fish cooked on the bone creates a variation on both look and flavour. With the addition of citrus and fresh herbs, whole fish is a great way to share your catch with friends and family and is incredibly easy to cook. The flesh will easily pull away from the bone when cooked. Served with crispy crunchy potatoes for added flavour and texture. We have used snapper here however you can use any white fish you prefer. You will need to adjust the cook time based on the size of the fish.
Serves: 4. Chef: Marco Edwardes
2 whole snapper (around 700gm each) or gurnard/blue cod
1 dsp cumin seeds
1 tsp garam masala
1 tsp Cajun spice
30ml Lupi Extra Virgin olive oil
Salt and pepper
For fish cavity
½ lemon, sliced
Fresh herbs eg: parsley, thyme and a bay leaf
1. Gut and scale the fish (unless it’s done for you). Trim the fins.
2. Make a rub with the spices. Slice two cuts into the flesh on both sides of the fish and rub in the spices.
3. Wipe the fish cavity with paper towel and then place the lemon slices and herbs in the fish cavity. Drizzle with olive oil and allow to rest for 20 minutes.
4. Place a BBQ liner on the BBQ hot plate and when hot place on the whole fish, close the hood and grill on the plate for 5-7 minutes.
5. Turn once and grill a further 5-7 minutes (depending on the size of the fish).
6. Check if cooked (the eyes should be white and the flesh will easily pull away from the bone).
7. Serve whole fish on a platter with a splash of olive oil, preserved lemon and caper salsa and BBQ potatoes.
½ preserved lemon, skin finely chopped
50gm capers, chopped
20gm fresh coriander, chopped
1 tomato, seeded and chopped
1. Mix all the ingredients together and season.
1. In boiling water precook 300gm agria potato in their skin and allow to cool.
2. Once cool, peel and slice to a medium thickness and in a hot pan sauté in 30ml of olive oil until brown and crispy. Remove from pan and drain on a paper towel.