Name: Baked whole fish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 large tomatoes; 1/4 cup (60 millilitres) olive oil; 2 green onions (shallots), thinly sliced; 2 cup (140 grams) fresh breadcrumbs; 1/2 cup chopped parsley; 1/4 cup (40 grams) chopped pine nuts; 2 kilogram whole fish, such as jewfish, snapper or barramundi; 1/4 cup oregano leaves; lemon wedges, to serve

Ingredients

2 large tomatoes

1/4 cup (60 millilitres) olive oil

2 green onions (shallots), thinly sliced

2 cup (140 grams) fresh breadcrumbs

1/2 cup chopped parsley

1/4 cup (40 grams) chopped pine nuts

2 kilogram whole fish, such as jewfish, snapper or barramundi

1/4 cup oregano leaves

lemon wedges, to serve

Method

1.Preheat oven to 200°C. Finely dice one tomato. Slice remaining tomato, set aside.

2.In a frying pan, heat half oil on low. Saute green onion 3 minutes, until soft. Add diced tomato, cook for another minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.

3.Make three diagonal cuts through thickest part of each side of the fish. Fill cavity with breadcrumb mixture and place in a baking pan. Season well and scatter any leftover breadcrumb mixture on top. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake about 30-35 minutes, until just tender. Serve with lemon wedges.

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