Baked sweetlip with shallots and pistachio nut seasoning

Baked sweetlip provides an alternative to the usual crumbed or battered fish. Cooked fresh it is a terrific treat for your taste buds.


  • 1 whole medium grass sweetlip
  • 30g butter
  • 6 green shallots, chopped
  • 3 cloves garlic, crushed
  • 3 slices stale bread
  • 2 eggs
  • 4 fresh basil leaves, finely chopped
  • Rind of half a lime, grated
  • 100g pistachio nuts, crushed
  • 1 shoot lemon grass


  1. Make four diagonal incisions along body of fish.
  2. Combine shallots, basil, lime rind, pistachio nuts and one clove of garlic.
  3. Add eggs and stir.
  4. Break bread into small portions and combine all ingredients to make seasoning.
  5. Lay a piece of lemon grass shoot along the stomach cavity of fish.
  6. Firmly press shallot and pistachio nut seasoning on top of lemon grass, filling the cavity.
  7. Mix butter and remaining garlic until combined and press into incisions.
  8. Cook over medium heat on a well-greased barbecue hotplate or tray for 30-40 minutes or until fish is tender. Cooking time will vary depending on size of fish


  • Any medium sized reef fish is wonderful for baking and will serve 4-6.
  • Removing scales is not necessary when baking as it holds the skin together.
  • Leave scales on when freezing the fish to trap in moisture.

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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