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.
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