Story: A Waste-Free Wonder Mastering the Art of Whole Baked Fish in the Kitchen.mp4
Episode: 10
Presenter: Caroline Taylor
Air Date: 20th August

Caroline shows us the best way to make a large, easy seafood meal with minimal waste. She uses her own garden wrapping, but feel free to create your own after some research

RECIPE

Whole baked snapper with Geraldton wax and lemon myrtle

Ingredients

• 2kg whole fish, any style that you prefer
• Big handful of Geraldton wax leaves on the stick still, minus the flowers
• 2 Tbsn lemon myrtle dried or fresh if you have access to it. 4 Tbs butter (here is a recipe for a great flavoured butter if you have time)
• Large knob of fresh ginger sliced
• 2 limes sliced
• 2 Tbsn coriander roots and leaves for garnish
• 2 large green chilli sliced
• 4 cloves sliced garlic
• 2 sprigs of spring onion
• Salt and pepper to season
• Aluminium foil to wrap entire fish
• Enough baking paper to protect fish from alfoil

Method

1. When you get your fish from the market or wherever you get your whole fish, make sure wit’s scaled and gutted before you go to avoid having to do that messy process at home.
2. Score skin lightly on both side and season with salt.
3. In a tray big enough for the fish, lay a big piece of alfoil that you’ll be able to wrap around the whole fish, place some baking paper as a protectant inside the alfoil.
4. Make a bed with a third of the Geraldton wax leaves, lemon myrtle, ginger, garlic, lime slices, spring onion, chilli and coriander root (you can omit the coriander if you don’t like it)
5. Stuff the core of the fish with another third of the Geraldton wax leaves, lemon myrtle, sliced ginger and butter
6. 6hen turn over the fish and finish on the other side with the remaining flavours.
7. Wrap completely with no holes and bake at 200c for about 25 min then check and turn it down to 160c for another 20 min. You want the fish to pull away from the bone easily with a fork and flakes easily.
8. It’s important not to overcooked it as it will be dry, so don’t hesitate to check it in between and it will keep cooking once you bring it out of the oven, so if it’s looking very close then you can take it out and let it rest for about 15 minutes.
9. Serve with a fresh salad, roast vegies and if there are any leftovers, shred it from the bones and use in pastas or risotto over the next few days.