Ingredients
| 1 medium-large snapper or similar whole fish, cleaned and scaled (about 1kg) | |
| 2-3 handfuls of herbs | |
| 1 lemon or lime, sliced | |
| GREEN SAUCE | |
| 2 cloves garlic | |
| â…“ cup olive oil | |
| ¼ cup warm water | |
| a large handful of herbs – parsley, coriander, dill | |
| a dash of sherry vinegar | |
| ½ teaspoon ground cumin | |
| 1 small chilli, seeds removed |
This is an effortless way to enjoy freshly caught fish. Green Sauce is a type of full-flavoured punchy sauce readily used in Spanish cuisine.
View the recipe collection here
Instructions
| 1. | Pre-heat the oven to 180°C. |
| 2. | Score the fish across the middle on both sides and arrange in a large ovenproof dish. |
| 3. | In a blender combine all the Green Sauce ingredients and whizz until well blended. |
| 4. | Use half the sauce to spoon over both sides of the fish – try to get the saucy goodness into all the grooves. |
| 5. | Pop a few herb sprigs and 2-3 lemon or lime slices into the belly cavity and one over the eye for good luck! Bake the fish for 30-40 minutes depending on the size, or until the flesh starts to flake away at the thickest part of the fish. |
| 6. | Serve the fish with the remaining Green Sauce on the side, and golden fried potatoes. |
This is an edited extract
from Take Me to Spain
by Melanie Jenkins &
Jo Wilcox, published
by Beatnik, RRP $60,
now available.