Lemon and Parsley Whole Baked Fish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so's it'd fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious. Ingredients:
1 (2 kg) whole fish, cleaned, scaled, patted dry inside and out |
2 garlic cloves, sliced finely |
1 cup chopped parsley |
1/2 preserved lemon, discard flesh and use skin only and chop it fine |
2 tablespoons toasted pine nuts (i do mine in a dry pan over medium heat) |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1/3 cup olive oil |
Directions:
1. Heat your oven to 180c.
2. Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
3. Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
4. Smear this paste inside and on the outside of the fish.
5. Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
6. Serve with the juices spooned over.
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