Paper-baked whole fish
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 5-6 |
Ingredients
- pinch salt
- 5 sprigs fresh marjoram
- 70 ml olive oil
- 20 g anchovy fillets, finely chopped
- 4 garlic cloves, finely chopped
- 40 g fresh mint, chopped
- 100 g fine dried brown bread crumbs
- 1 whole, gutted farmed kob, yellowtail or trout
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat an oven to 180°C.
- In a mortar and pestle, pound together the mint, garlic and anchovies to form a paste.
- In a bowl mix the paste with the bread crumbs and olive oil to form a spreadable mixture.
- Lay the fish on a sheet of foil or parchment paper large enough to form a loose envelope that will enclose it completely.
- Open the fish up and spread the filling out in the cavity, fold the fish closed, drizzle with olive oil, sprinkle with the marjoram and season outside.
- Fold the foil or paper over the fish and pinch edges together well to seal.
- Bake in the oven until the fish is cooked through, 15 – 20 minutes. It has to be served as soon as it is cooked.
- Place the closed parcel on a platter and reveal the dish at the serving table – it releases beautiful aromas.
- Serve with lemon wedges and salad on the side.
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