Paper-baked whole fish

INGREDIENTS

1 whole, gutted farmed kob, yellowtail or trout
100g fine dried brown bread crumbs
40g fresh mint, chopped
4 garlic cloves, finely chopped
20g anchovy fillets, finely chopped
70ml olive oil
5 sprigs fresh marjoram
Pinch salt

METHOD

Preheat the oven to 180°C.

In a mortar and pestle, pound together the mint, garlic and anchovy fillets to form a paste.

In a bowl mix the paste with the bread crumbs and olive oil to form a spreadable mixture.

Lay the fish on a sheet of foil or parchment paper large enough to form a loose envelope that will enclose it completely.

Open the fish up and spread the filling out in the cavity, fold the fish closed, drizzle with olive oil and sprinkle with the marjoram before seasoning outside the fish.

Fold the foil or paper over the fish and pinch edges together well to seal.

Bake in the oven until the fish is cooked through for 15 to 20 minutes. Serve the fish as soon as it is cooked. The cooking time will depend on the size of the fish, but it should be cooked until the flesh just starts to flake.

Place the closed parcel on a platter and reveal the dish at the serving table – this releases beautiful aromas.

Serve with lemon wedges and salad on the side.

Serves: 5-6, Preparation time: 20min, Cooking time: 15 - 30min