Whole Roast Fish and Gremolata

Everyone knows you should try to eat fish twice a week. They’re a great source of low-fat protein, and they’re packed full of vitamins that keep you healthy. And yet strangely, most people shy away from the fishmonger’s section at the back of the supermarket, assuming that cooking up a whole fish is a task for only the most practised chefs. This recipe is here to show you that’s just not true, and roasting a whole fish is no harder that roasting a whole chicken.

What’s more, once you nail down cooking fish fresh on the bone like this, you’ll soon realise just how much better fresh fish tastes that frozen, pre-prepared, or even fresh vacuum-sealed fish. This recipe uses Cape Bream, but Harders, Bream Gurnard, Geelbek, or anything similar is a great choice too. This opens up a whole new food group to try out in the kitchen! Or, if you’re already well-versed in cooking whole fish, maybe the Gemolata in this recipe will make for a new go-to topping to really bring out the fish’s natural flavour.

A simple mix of earthy parsley, sharp lemon, classic garlic, and daring chili oil really makes an action-packed combination that completes the whole plate. Serve this up with a side of crusty bread or rice to sop up those delicious juices and turn this light lunch into a hearty dinner. We’ve even got a cracking Greek-style potato wedges recipe coming up that’ll compliment and complete this as the ultimate summer fish dish.

Let’s give it a try!