Whole Grilled Fish with Lemon, Cornichons and Oregano Dressing
Photography by Aaron McLean.
There’s nothing quite like the aroma of a fresh fish on the barbecue, then topping it off with a fragrant, lemony dressing.
Serves: 3–4
INGREDIENTS
1 whole fresh fish, scaled and gutted (I used a 1½ kilogram red snapper)
1 lemon, sliced
few sprigs fresh oregano
olive oil
sea salt and ground pepper
Dressing
zest 1 lemon
2 tablespoons sliced cornichons or gherkins
2 tablespoons chopped fresh oregano
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
METHOD
Dressing: Combine all the ingredients in a bowl and season with salt and pepper.
Fish: Preheat the barbecue to medium. Cut about 5 slashes in each side of the fish. Season the cavity and fill with the lemon slices and oregano. Rub the skin with olive oil and season generously. Place on the barbecue, cover and cook for about 10 minutes each side until the flesh is white and flakes easily with a knife. Cooking time will depend on the size of the fish.
To serve: Spoon over the dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!