LEMON AND PARSLEY WHOLE BAKED FISH

Lemon and Parsley Whole Baked Fish image

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.

Provided by JustJanS

Categories Australian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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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

Steps:

Heat your oven to 180c.
Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
Smear this paste inside and on the outside of the fish.
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.
Serve with the juices spooned over.

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