Whole King George Whiting with a chilli and lemon stuffing

Oven temp required 180-200oC
Cooking time approx: 20-25mins
Preparation time: 35mins
Makes approx : 2-4 servings
  • 3 whole whiting scaled and cleaned -approx 200gm each
  • 1 cup of fresh white bread crumbs
  • dried chilli flakes (just a pinch)
  • Zest of 1 small lemon
  • 1/2 tbs chopped dill
  • 1/2 tbs chopped flat-leaf parsley leaves
  • Salt & ground black pepper
  • Extra-virgin olive oil

METHOD

Brush the foil with olive oil. Place the whiting on the foil and place on a baking tray and season on both sides.

In a  food processor add the bread, chilli flakes and lemon zest and process until chunky crumbs.  Place crumbs into a mixing bowl and add  the dill, parsley, salt, black pepper and a splash extra-virgin olive oil. Mix all ingedients well, take a handfull and pack the stuffing into the cavity of the whiting.  Drizzle fish lightly with a little more olive oil. Place a thick slice of lemon on top and wrap up the fish in foil.

Bake in the wood oven at medium heat (180-200)  for 20 minutes, or until the fish is just cooked.

Serve with - Spiced potato wedges, mixed salad greens and a wedge of lemon or oven roasted sweet potato mash with a serve of green beans on the side.

 

Note: This recipe could be used as a crust on any white flesh fish, allowing a shorter cooking time, depending on the size of the fillet.

 

 

Asian style Snapper with ginger and coriander

Oven temp required 180-200oC
Cooking time approx: 45-60mins
Preparation time: 35mins
Makes approx : 2-4 servings
  • 1 Whole Snapper approx 800gms
  • Extra virgin olive oil
  • 3 inch piece of ginger (1 tablespoon) finely sliced
  • 3 garlic cloves crushed
  • 4 inch stem of lemon grass finely chopped
  • ½ bunch of coriander
  • Juice of 1 lemon
  • 2 tablespoons of light soy sauce.

Place the snapper on an oiled bed of foil. Season the inside cavity. Sprinkle over the ginger, garlic and lemongrass, then season with fresh black pepper and only a little salt (due to the soy sauce). Place 3-4 springs of coriander in the cavity.  Squeeze the juice of ½ a lemon and pour over the soy sauce. Place coriander on top of the fish and wrap in foil. Bake until the flesh flakes away from the bone. Aprrox 40mins

 

Garnish with coriander and slice spring onions and serve with Asian greens

 

 

 

 

Baked Fish(with parsley & lemon)

Oven temp required 160-180oC
Cooking time approx: 20-25mins
Preparation time: 30mins
Makes approx : 2-4 servings (depending on size of fish)

1 Whole cleaned and scaled fish of your choice.
Lemon slices
Bacon rashers

Seasoning:
1 cup fresh breadcrumbs
1 chopped onion
½ cup chopped parsley
Salt & Pepper to taste
Mix and moisten with a little water.

Stuff fish with the seasoning, and close with skewer soaked in water (or toothpicks). Place on a sheet of oiled foil, cover with thinly sliced lemon and bacon rashers, wrap in the foil and place in wood oven for approx. 20-25 mins per kg.

 

 

 

 

Wood Oven Baked Snook with oven roasted tomato and garlic relish

 

Oven temp required 160-180oC
Cooking time approx: 20-25mins
Preparation time: 60mins
Makes approx : 4 servings (depending on size of fish)

  • 2 Snook- scaled and cleaned- approx 400gm each
  • 1 med brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 small carrot, thinly sliced into julienne
  • 1 tablespoon tomato paste
  • 1 punnet of ripe cherry tomatoes
  • 1 bay leaf
  • 1 cup (250ml) dry white wine
  • ½ cup chopped parsley
  • 100gms Baby spinach leaves (optional)
  • Juice of 1/2 lemon

 

METHOD

 

Place the seasoned cherry tomatoes with a little olive oil in the oven on a small tray or pie dish . Roast for 1 hour.

Brush the foil with olive oil. Place the Snook on the foil and place on a baking tray . Rub a garlic clove (cut in half to release the flavour)  inside of the snook, then season inside and out. Wrap in the foil and place in a meduim wood oven until cooked approx 30-40 mins.

While the fish is cooking- In a pan, place olive oil and onions and sautee until transparent. Add the crushed garlic and carrots cook  for 3 min. Then add the tomato paste, bay leaf and white wine. Simmer until the sauce has reduced and slightly thickened. Turn off the heat. Remove the bay leaf, add the pasley and baby spinach. Serve hot over the baked snook with fresh crusty bread.