BARBECUED WHOLE FISH WITH CLASSIC BITTER GREEN SALAD
SERVES 4 / PREPARATION 20 MINUTES / COOKING 25 MINUTES
Freshly caught fish cooked on the barbecue is about as simple and fabulous as it gets.
FOR THE FISH
3 tablespoons olive oil
1 tablespoon finely chopped fresh thyme
2 garlic cloves, crushed finely grated zest of 1 lemon freshly caught 1kg-1.3kg snapper, blue cod or kingfish,
cleaned, scaled, gutted
1 lemon, sliced
3 sprigs thyme
1 small sprig rosemary
2 cloves garlic, squashed fresh mint, thyme and parsley leaves to serve
6 lemon halves to serve classic bitter green salad (recipe follows) and lightly buttered and salted boiled new potatoes to serve
Preheat the barbecue to high (about 210˚C) and prepare a double layer of foil that’s big enough for the fish. Whisk the oil with the thyme, garlic, lemon zest and some sea salt and freshly ground black pepper.
Cut 3 slashes on each side of the fish, not all the way through but enough to allow the seasoning to permeate the fish. Brush the fish all over with the seasoned oil. Put the lemon slices, thyme, rosemary and garlic in the belly cavity of the fish. Put the foil on the hot plate and lay the fish on top.
Close the lid and cook the fish for 20-25 minutes or until cooked through. Serve garnished with fresh herbs, with extra lemon halves on the side, plus new potatoes and the following classic bitter green salad.
CLASSIC BITTER GREEN SALAD
I like my vinaigrette to be on the sharper side so eschew the regular 1:3 ratio of vinegar to oil for my recipe below.
¼ cup cider or white balsamic vinegar 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard
1 teaspoon caster sugar
8 cups salad leaves such as rocket,
mesclun or baby spinach
Whisk the vinegar, oil, mustard and sugar together in the serving bowl, seasoning with sea salt and freshly ground black pepper. Add the salad leaves and toss to coat. Serve immediately with the fish and new potatoes.
WINE A fresh, dry rosé – try the Rapaura Springs Reserve Marlborough Pinot Rosé 2017.