Aussie fish on the barbie & watercress salad

By: Sarah Wilson, Photography by: Rob Palmer


This delicious recipe is from the newly released Simplicious Flow cookbook, available from good bookstores now

Serves 6

BBQFish-CROP-IN-ON-BBQ_long.jpg

Ingredients

 

  • 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

 

Macadamia crumb

 

  • 2 slices sourdough bread, torn into chunks
  • ½ cup macadamias
  • 2 tablespoons

 

Method

  1. Preheat the barbecue to medium–high with the hood closed. 
  2. 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. 
  3. 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. 
  4. 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).
  5. 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.
  6. 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.

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