Oven-Baked Whole Fish with Gremolata & White Wine
This fantastic recipe works especially well if you can get really fresh deep-sea fish.
- 3 TBSP extra virgin olive oil
- 3 medium carrots, finely diced
- 6 sticks celery, finely diced
- 4 TBSP lemon zest, finely grated
- 2 large cloves garlic, crushed
- 1 cup parsley, finely chopped
- 4 x 300 g snapper or bream, scaled and gutted
- 1 tsp salt, optional
- 1½ cups dry white wine
- Preheat the oven to 250°C (480°F).
- Heat the oil in a large, deep oven dish, big enough to fit the four fish side by side. Sauté the carrots and celery for about 10 minutes, until soft. Set aside.
- To make the gremolata, mix together the lemon zest, garlic and parsley.
- Cut criss-cross slits, 3 cm apart, on both sides of each fish.
- Rub the fish with salt and stuff the slits with the gremolata.
- Place the stuffed fish on top of the vegetables in the oven dish and pour over the white wine.
- Bake for about 30 minutes, occasionally basting the fish with its juices. Serve with steamed brown rice.
Per serve: energy 1849 kJ (442 Cal); protein 44 g; fat 14 g; saturated fat 2 g; cholesterol 74 mg; carbohydrate 19 g; fibre 6 g; calcium 164 mg; iron 3 mg