Whole Snapper with Orange & Thyme
Prep & cook time 1 hour 15 mins – Serves 4
We use baby barramundi in this recipe, but you can use any white flesh whole fish
Ingredients:
1kg baby potatoes, halved
2 cloves of garlic, unpeeled
8 sprigs thyme
2 tablespoons olive oil
4 cleaned whole baby fish (300-500g each)
1 small orange, sliced thinly
1/2 cup dry white wine
4 strips orange rind
2 tablespoons orange juice
1 teaspoon caster sugar
Pinch chilli flakes
2 tablespoons coarsely chopped flat leafed parsley
Method:
1: Preheat oven to 220°C/200°C fan-forced.
2: Boil, steam or microwave potato until tender; drain. Divide potato, garlic and thyme among two oiled large shallow oven trays; drizzle with half the oil. Roast potatoes, in oven, 20 minutes.
3: Meanwhile, pat fish dry, inside and out, with absorbent paper. Score fish minimum of 3 times both sides. Place orange slices inside fish cavities.
4: Remove tray from oven; set aside garlic cloves. Top potato mixture with fish; roast about 20 minutes or until fish is cooked.
5: Meanwhile, squeeze garlic from bulbs; chop finely. Combine garlic, wine, rind, juice, sugar and chilli in small saucepan; simmer, uncovered, until reduced by half. Stir in remaining oil.
6: Divide potato among serving plates; top with fish then sprinkle with parsley and drizzle warm orange dressing.
Whole Roasted Snapper with Fennel
Prep & cook time 40 mins – Serves 6
We used a whole pink snapper in this recipe, but you can use any white flesh whole fish
Ingredients:
2kg cleaned whole white fish
1 medium lemon, sliced thinly
3 medium fennel bulbs with fronds
1 large red onion, sliced thinly
1/4 cup dry white wine
2 tablespoons olive oil
100g mesclun
2 green onions, sliced thinly
Lemon Dressing:
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon caster sugar
Method:
1: Preheat oven to 200°C/180°C fan-forced.
2: Pat fish dry, inside and out, with absorbent paper. Score fish minimum of 4 times both sides. Place lemon inside cavity.
3: Thinly slice fennel bulbs; reserve 1/4 cup of the fronds.
4: Place fennel and red onion in large shallow baking dish on fennel mixture, drizzle combined wine and oil. Roast, uncovered, about 30 minutes or until fish is cooked through.
5: Meanwhile, make lemon dressing – combine ingredients in a screw top jar; shake well.
6: Combine mesclun, reserved fronds and green onion with dressing in a large bowl.
7: Serve fish with fennel mixture and salad.
Whole Rainbow Trout with Rosemary & Prosciutto
Prep & cook time 20 mins – Serves 4
Ingredients:
4 cleaned whole rainbow trout (300-400g each)
4 long sprigs rosemary
4 slice prosciutto (60g)
1 medium lemon
Method:
1: Preheat grill.
2: Pat fish dry, inside and out, with absorbent paper. Divide rosemary among fish cavities; wrap a slice of prosciutto around each fish. Place fish on oiled shallow oven tray.
3: Grill fish about 5 minutes or until prosciutto is crisp. Turn fish; grill 5 minutes or until fish is cooked through.
4: Serve fish with lemon wedges.
