- 2 kg whole Petuna ocean trout (or snapper), head on, scaled, and cleaned
- 2 lemons, sliced
- 6 cloves garlic, smashed
- 1 bunch dill
- Sea salt and freshly ground
- Black pepper
- 4 corn cobs, with husks
- 2 slices sourdough bread, torn into chunks
- ½ cup macadamias
- 2 tablespoons
- Preheat the barbecue to medium–high with the hood closed.
- Rinse the fish inside and out under running water and pat dry with a clean tea towel. Stuff the opening with the lemon slices, garlic and half of the dill. Season with a few good pinches of salt and pepper. Close the fish.
- Carefully remove the husks from the corn, keeping them as intact as possible. Remove and discard the silks. Submerge the husks in a bowl of water, then shake off any excess moisture. Cover the top and sides of the fish with the husks.
- Place the fish in the barbecue and lower the hood. Cook for 25–30 minutes, or until the flesh is cooked through. If you don’t have a barbie you can bake it in an oven preheated to 200ºC (180ºC fan-forced) for 25–30 minutes (you just won’t get the same smoky vibe).
- Meanwhile, to make the crumb, heat a large frying pan over medium–high heat. Add the sourdough chunks, macadamias and capers. Toss for a few minutes until lightly golden. Dump into your food processor and pulse a few times until the mixture forms a rough crumb.
- Place the fish on a serving platter. Remove the husks and sprinkle over the macadamia crumb. Serve with watercress salad, minty peas and homemade tartare.