Delight your guests with the flavours of the Mediterranean with this green olive and sundried tomato salsa baked on a whole roasted fish. The baked salsa is perfect with the tender flesh of the fish, but it is even delicious served fresh, so make a little extra to serve alongside the fish with some torn bread.
THE INGREDIENTS
- 900g-1kg whole fish, descaled and cleaned (snapper, barramundi, perch, coral trout etc)
- 1 lemon: ½ sliced, ½ juiced
- MEDITERANEAN SALSA:
- 60 grams pitted green olives, roughly chopped
- 40 grams semi-sundried tomatoes, finely chopped
- ¼ red onion, thinly sliced
- 8 sprigs oregano, leaves only
- 3 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS
- Prepare the barbecue for cooking using indirect medium heat (roast setting- 190°C-230°C) and preheat.
- Lay the fish on a double layer of good quality aluminium foil. Make sure there is enough foil all around the edges to fold up the edges to make a ‘boat’.
- In a bowl, combine all of the salsa ingredients. Juice half of the lemon into the salsa. Lay the lemon slices in the cavity of the fish. Spread the salsa all over both sides of the fish and inside the cavity. Fold up the edges of the foil to make the ‘boat’.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat. Place the fish onto the barbecue. Close the lid and roast the fish for 30 to 40 minutes, or until the fish has just cooked through.
- Once the fish has cooked, remove it from the barbecue and leave it to rest for at least 10 minutes before serving.
What Size Fish Fits in my Weber Q?
Baby Q: up to 650 g = roast for 25 to 30 minutes, Weber Q: up to 750 g = roast for 30 to 35 minutes, Family Q: up to 1 kg = roast for 35 to 40 minutes
Whole Fish Doneness Temperature:
Well Done: 63°C (Always keep in mind that the internal temperature of the fish will continue to rise 3 to 6°C while it’s resting)
