Whole Fish with rosemary, garlic and parmesan crumbs
1.2kg whole white fish or fish of you choice gutted and scaled
3tbsp olive oil
1tsp fennel seeds
2 cloves garlic, peeled and sliced
2tbsp rosemary leaves
1tbsp lemon juice
2tbsp dried breadcrumbs (or use panko crumbs)
2tsp freshly grated parmesan
Lemon wedges to serve
- Rinse fish thoroughly, drain briefly then pat dry with paper towels. For dressing, mix oil, fennel seeds, garlic, rosemary, salt and lemon juice together in a bowl.
- Line a large roasting tin with a piece of tinfoil, then a piece of baking paper, each large enough to wrap around the fish. Put the fish on the paper and spoon over the dressing. Sprinkle with crumbs and parmesan. Firstly wrap fish in paper then foil, without turning it over.
- Preheat oven to 200C and cook fish for about 30 minutes.
- When cooked, fold back the foil and baking paper and carefully slide fish onto a heated serving platter. Serve immediately with lemon wedges.
For me definitely an experience to repeat!