Recipe Category: Jane Lyons & Will Bowman Issue 197

Recipe

WHOLE FISH WITH WHITE PEACH GREMOLATA

We used mackerel, but any fish would do – kahawai or sardines would make a great alternative to the oil-rich mackerel. The best option for cooking would be to barbecue, to get the nice smokey flavour that works so well with the sharp, fragrant gremolata. If barbecuing isn’t an option for you, baking is a great alternative (we baked ours), but whichever you choose, the cooking times will vary depending on the size of your fish, so you'll need to be attentive rather than relying on a timer. A good way to check the fish while cooking is to put a knife between the top of the spine and the flesh, lifting slightly to see if the meat on the bone is cooked.

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