Whole Roasted Fish with Sauce Gribiche
Whole Roasted Fish with Sauce Gribiche
The simplicity of roasting a whole fish is an underrated indulgence particularly when consumed with the right sauce, the appropriate sides and enough people to enjoy the celebratory experience.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 whole fish (snapper, barramundi or similar), 1–3kg, cleaned
- 1 lemon, thinly sliced
- 1–2 handfuls celery or fennel trimmings
- 2 handfuls soft herb trimmings (parsley or dill)
- Extra-virgin olive oil, for drizzling
- Sea salt & freshly ground black pepper
- Sauce Gribiche
- 2 organic eggs, soft-boiled
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers
- ¼ cup extra-virgin olive oil
- 1 tbsp flat-leaf parsley, chopped
- 1 tbsp dill or fennel leaves, chopped
Method
- Preheat oven to 180°C.
- Score fish in 4–5cm intervals on diagonal with sharp knife.
- Line a baking tray with 2 sheets of foil, large enough to wrap fish.
- Spread some lemon slices and vegetable and herb trimmings over the base of the foil. Place the fish on top and layer again with remaining lemon, vegetables and herbs.
- Drizzle with oil and season with salt and pepper, then bring foil edges up and around fish, folding edges to seal.
- Bake 30–45 mins or until fish flakes away from bone easily (adjust time depending on size of fish).
- Break eggs and scoop yolks into bowl, reserving whites. Add mustard, lemon juice, capers and oil. Whisk to create a loose emulsion. Stir herbs through, then roughly chop egg whites and stir through. Season to taste.
- Remove fish from foil, being careful of steam, and transfer to a serving platter. Top with herb trimmings for colour and serve with sauce gribiche.
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