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. 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 than 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 than 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 Gremolata 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 complement and complete this as the ultimate summer fish dish.

Let’s give it a try!