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1 whole white fish such as snapper or barramundi
½ leek, very finely sliced
4 tbsp Gewürzhaus Australian Bush Herbs
2 lemons, one sliced into thin rounds plus juice of one
2 garlic cloves, thinly sliced
100g butter, softened
2 bay leaves
Preheat oven to 220°C (conventional).
Score the fish skin lightly.
Mix Australian Bush Herbs and butter to a paste. Spread the butter thickly over the fish on both sides and inside the cavity.
Lay ⅔ of sliced leek, garlic and sliced lemon in the baking dish and top with the bay leaves.
Lay the fish over the prepared vegetables in the baking dish, and fill the cavity with the remaining sliced leek, garlic and lemon slices.
Drizzle lemon juice over the fish.
Cook for 25-30 minutes or until the fish is cooked through and skin is crisp. Check if the flesh is easily coming away from the bone in the thickest part of the fish.
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