Matt Watson’s fish head recipe a delicacy for all
Matt Watson says fish heads can be smoked, steamed or boiled - but a convenient way is to oven roast them. Here’s his recipe: Preheat oven to 200 degrees.
Remove gills from fish heads but leave wings attached. Remove the scales with a fish scaler, or a desert spoon works pretty good. Do this out on the lawn the scales fly everywhere.
Place fish heads in a roasting dish. Rub salt into the skin and around the inside of the heads, coat in black pepper and drizzle a tiny bit of olive oil.
Add a few slices of lemon and red onion inside and out. Cover with foil and bake for 20 mins, or when skin starts to split. It’s good to eat now but if you like the skin crispy tip the juice off, remove lemon and place under grill for a few minutes.
To serve, plonk it on the table and hook into it. In order of preference, the best bits are the wings, cheeks, eyes, and the top of the head, he says. Bewdy!
Matt Watson’s new app aims to connect families who want free fish heads. Visit freefishheads.co.nz