Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Seafood

Baked whole fish

INGREDIENTS

2 large tomatoes
¼ cup (60ml) olive oil
2 green onions (shallots), thinly sliced
2 cups (140g) fresh breadcrumbs (see tip)
½ cup chopped parsley
¼ cup (40g) chopped pine nuts
2kg whole fish, such as jewfish, snapper or barramundi
¼ cup oregano leaves
Lemon wedges to serve

METHOD

1. Preheat oven to 200°C. Finely dice one tomato and slice remaining one, reserving for later.

2. Heat half of oil in a frying pan on low. Sauté green onion for 3 minutes, until soft. Add diced tomato, cook for another minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.

3. Make three diagonal cuts through thickest part of each side of fish. Fill cavity with breadcrumb mixture and place fish in baking pan. Season well and scatter any leftover breadcrumb mixture over fish. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake for 30-35 minutes, until just tender. Serve with lemon wedges.

Tips: To make breadcrumbs, break day-old bread into chunks and process into crumbs using the food processor.



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