It’s easy to overeat during the festive period so having a simple, baked fish for dinner is a welcome change. If you’re having a few people over, it’s easy to make for a crowd without having to slave in the kitchen.
- 2 lemons
- 60 ml (1/4 cup) olive oil
- 60 ml (1/4 cup) apple cider vinegar, plus extra to drizzle
- Salt and freshly ground black pepper
- A large bunch of parsley, finely chopped
- 1 small red chilli, or more if you prefer; finely chopped
- 2 whole fish, weighing about 1kg in total
Preheat the oven to about 180°C.
Slice one lemon into 1/2-cm rounds. Zest and juice the other.
In a small bowl, mix the lemon juice and zest, parsley, chilli, oil, vinegar and salt and pepper to taste.
Place the fish onto a sheet of foil big enough to wrap it in afterwards. Tuck half of the lemon slices and all of the herb mix into its cavity. Rub the outside of the fish with a drizzle more oil and season with salt and pepper. Lay the remaining lemon slices on top of the fish and secure with toothpicks.
Wrap the fish in the foil and bake for about 30 minutes, or until the flesh is just cooked and falling off the bones.
Local fish in season will be cheaper and fresher. Ask your fishmonger to gut and scale the fish for you.
Serve with a fresh salad and a cold glass of white wine.