Whole Baked Cajun Blue Maomao

Cooking your fish whole is a great way to utilise more of your catch. This recipe could be prepared with other species and it’s quick and easy to make.

I shot this Blue Maomao, gutted it in the water, then packed it in ice. The morning after our dive trip I scaled it then put some shallow slices into the skin. I then coated the fish in a mix of olive oil, cajun spices, lemon zest, parsley, and s+p. I placed some slices of lemon in and on the fish, then vac packed it.

After a day and a half in the fridge I baked it on fan bake at 200c until the eyes were opaque and the skin was crispy. (About 20mins). I baked mine with some carrots, asparagus, broccoli and lemon wedges, then served with some air fried potatoes.

An awesome, almost one pan meal, with maximum utilisation in mind.

Cajun Blue Maomao Recipe
Blue Maomao Baked Whole
Whole Cajun Blue Maomao

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