This delicious whole fish dish makes a big statement but is fast, fresh and fuss-free…
Whole roasted fish with lemon and herbs
This is perfect for feeding a small crowd. The salsa verde is the real beauty of this dish. You can use whatever combination of herbs that you have to hand and you don’t need to be exact about measurements. It’s a classic accompaniment to grilled fish and also works well as a dip for bread. Serves 8.
YOU WILL NEED
* 1 fish per person (sea bream, sea bass, salmon – it’s up to you. We used whole sea bream) gutted and de-scaled * 1 lemon sliced * handful of fresh herbs * olive oil * salt and pepper
For the salsa verde
* A handful of each of the following: flat-leaf parsley, chives, chervil, basil or mint * 1 small clove of garlic, crushed * 1 heaped tbsp capers, rinsed * 1 tsp Dijon mustard * juice of 1 lemon * 250ml extra-virgin olive oil * salt and pepper
1 Preheat oven to 200C/400f/Gas mark 6. 2 Line an oven tray with parchment paper. 3 Lay some lemon slices down in a line and place your fish on top. The slices will help protect the fish from any direct heat. 4 Season fish generously inside and out with salt and pepper.
5 Stuff cavity with the herbs and the remaining slices of lemon. 6 Slash top of fish. 7 Drizzle over some olive oil. 8 Cook until the fish is done, and the flesh comes away from the bone easily. A 2kg fish should take approximately 30 minutes. 9 Let the fish rest for five minutes. Serve with a salsa verde on the side and some buttery boiled baby new potatoes.
Loving that lemony zing? Whet your palate with these citrusy pre-dinner cocktails before serving up your beautiful bream.