Whole fish with ba­con and lemon

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 20 MIN

Drum Food - - CONTENTS -

4 small whole fish (mul­let or hard­ers), cleaned salt and freshly ground black pep­per

4 spring onions

1 lemon, sliced

125g ba­con rash­ers

30ml (2T) olive oil chopped chives to gar­nish (op­tional) wild brown rice to serve

Pre­heat the oven to 230°C. Place a wire rack on a bak­ing sheet and grease with non-stick spray.

1 Sea­son the in­side and out­side of the fish with salt and pep­per. 2 Slice the spring onions length­wise and stuff into the cav­ity of the fish.

3 Put a slice of lemon on each piece of fish and wrap the fish and lemon with a rasher of ba­con. Se­cure with meat string, if nec­es­sary.

4 Ar­range the fish on the pre­pared wire rack and driz­zle with oil. Roast for 15-20 min­utes or un­til the fish is done and the ba­con crisp.

5 Sprin­kle chopped chives over, if us­ing, and serve with wild brown rice.

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