So I posted a while back about the cost effectiveness of buying a whole fresh fish and that I was going to cook it 3 ways. I’ve already posted about the easy fish pie and crumbed fish bites; this is a somewhat belated post about roasting it.
- Fresh fish (gutted & scaled).
- I used mackerel.
- Oil (I use rice bran).
- Lemon slices.
- Optional: Dukkah
Allergies: soy free, gluten free, egg free, dairy free, peanut free, tree nut free* (depends on if you use the dukkah).
- Put fresh lemon slices inside the prepared fish.
- You can roast/bake the entire fish if you want. We only needed a section of the fish and used the tail-end.
- Brush with a little oil so that it doesn’t stick and wrap in tin foil.
- Bake in a pre-heated oven at 200’C. Cooking times will vary depending on the weight and thickness of the fish (so potentially 20-45 mins).
- If you’d prefer to crisp up the skin, prepare a hot oiled pan and fry it for a minute or two on each side. You may also add seasonings; I added dukkah to mine.