Quick & Easy

Baked whole fish with celery and walnut salad

This light, fragrant dish is simply delicious sprinkled with micro cress and served with a loaf of warm crusty bread.
Baked whole fish with celery & walnut salad



1.Preheat oven to 200°C (180°C fan-forced).
2.Pat fish dry inside and out with absorbent paper. Score fish four times both sides. Place lemon inside cavity.
3.Place onions lengthways in large shallow baking dish; place fish on onions; drizzle with combined oil and wine. Cook fish, uncovered, about 30 minutes.
4.Meanwhile, to make celery and walnut salad, combine radish, celery, onion, nuts and coriander in medium bowl. Combine oil, vinegar, mustard and sugar in a screw-top jar; shake well. Drizzle over salad.
5.Serve fish with salad. Top with micro cress and serve with crusty bread.

We used whole pink snapper in this recipe, but you can use any whole white fish. Micro cress is cress that has been harvested at seedling stage. It has small, tender, green leaves with a strong radish-like flavour. It is available year-round in specialty grocers. If you can’t find any, use baby salad greens instead.


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