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
- Make four diagonal incisions along body of fish.
- Combine shallots, basil, lime rind, pistachio nuts and one clove of garlic.
- Add eggs and stir.
- Break bread into small portions and combine all ingredients to make seasoning.
- Lay a piece of lemon grass shoot along the stomach cavity of fish.
- Firmly press shallot and pistachio nut seasoning on top of lemon grass, filling the cavity.
- Mix butter and remaining garlic until combined and press into incisions.
- 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.