BARBECUED WHOLE FISH WITH CLASSIC BITTER GREEN SALAD

Recipes and Food Styling Sarah Tuck / Photography and Styling Tamara West

	FOR THE FISH
	3 tablespoons olive oil
	1 tablespoon finely chopped fresh thyme
	2 garlic cloves, crushed finely grated
	zest of 1 lemon
	freshly caught 1kg-1.3kg snapper, blue cod or kingfish,
	1 lemon, sliced
	3 sprigs thyme
	1 small sprig rosemary
	2 cloves garlic, squashed fresh mint, thyme and parsley leaves to serve
	6 lemon halves to serve classic bitter green salad (recipe follows)
	and lightly buttered and salted boiled new potatoes to serve
	CLASSIC BITTER GREEN SALAD
	¼ cup cider or white balsamic vinegar
	3 tablespoons extra virgin olive oil
	1 teaspoon Dijon mustard
	1 teaspoon caster sugar
	8 cups salad leaves such as rocket, mesclun or baby spinach

1.	FOR THE FISH
2.	Preheat the barbecue to high (about 210˚C) and prepare a double layer of foil that’s big enough for the fish.
3.	Whisk the oil with the thyme, garlic, lemon zest and some sea salt and freshly ground black pepper.
4.	Cut 3 slashes on each side of the fish, not all the way through but enough to allow the seasoning to permeate the fish.
5.	Brush the fish all over with the seasoned oil. Put the lemon slices, thyme, rosemary and garlic in the belly cavity of the fish.
6.	Put the foil on the hot plate and lay the fish on top.
7.	Close the lid and cook the fish for 20-25 minutes or until cooked through.
8.	Serve garnished with fresh herbs, with extra lemon halves on the side, plus new potatoes and the following classic bitter green salad.
9.	CLASSIC BITTER GREEN SALAD
10.	Whisk the vinegar, oil, mustard and sugar together in the serving bowl, seasoning with sea salt and freshly ground black pepper.
11.	Add the salad leaves and toss to coat. Serve immediately with the fish and new potatoes.