Whole Grilled Fish
Ingredients
1 whole fresh fish, scaled and gutted (we used snapper)
1 lemon, sliced
few sprigs of fresh herbs (use fennel, dill or oregano or a combination)
olive oil
sea salt and ground pepper
GREEN HERB DRESSING
½ packed cup rocket
¼ packed cup each coriander and parsley
1 teaspoon dried tarragon
2 cloves garlic, crushed
⅓ cup olive oil
2 tablespoons lemon juice
2 teaspoons runny honey
sea salt and ground pepper
Method
DRESSING
Place all the ingredients in a food processor and process until smooth and bright green.
FISH
1. Preheat the barbecue hotplate to medium or the oven to 200ºC regular bake.
2. Cut 5 slashes in each side of the fish. Season the cavity and fill with the lemon and herbs. Rub the fish with olive oil and spoon a little of the dressing into the slashes. Season with salt and pepper.
3. If using the barbecue, place on the hotplate, cover and cook for about 15 minutes, or until the flesh is white and flakes easily with a knife.
If using the oven, place on a lined shallow baking tray and bake for about 15 minutes. Cooking time for both will depend on the size of the fish.
TO SERVE
Place the fish on a serving platter and spoon over more of the dressing, serving the rest separately.
CHEF'S TIP
