Fish in newspaper
1 whole fish (about 2,5 kg), scraped clean but with head and tail intact salt and pepper
30 ml (2 T) tomato pesto 60 ml (¼ c) plain yoghurt 2 garlic cloves, chopped a few basil or spinach
leaves a few spring onions lemon wedges, fresh herbs, baby tomatoes and garlic bread to serve
1 Butterfly the fish and season with salt and pepper.
2 Mix the pesto, yoghurt and garlic and spread inside the whole fish.
3 Place the basil or spinach leaves and spring onions inside the fish and fold. Cut three slits on each side of the fish and secure with string. 4 Wrap the fish in a large sheet of baking paper. Wrap in 16 sheets of newspaper and secure the parcel with string.
5 Wet the parcel well under a tap. Make a hollow in hot burnt-out coals and put the parcel among the coals. Put a few coals on top and bake for 45-60 minutes (longer if the fish is bigger than 2,5 kg). When the fish is ready the newspaper will be scorched on the outside.
6 Lift the parcel from the coals, transfer to a clean sheet of newspaper and cut open.
7 Serve the fish with lemon wedges, fresh herbs, baby tomatoes and garlic bread.
Preparation 20 min Cooking 45-60 min