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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.