BAR­BE­CUED WHOLE FISH WITH CLAS­SIC BIT­TER GREEN SALAD

Cuisine - - SARAH TUCK -

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.

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