Red fish with gremolata

Name: Red fish with gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 red roman or red stumpnose; 0.00 olive oil extra virgin; 0.00 salt and freshly ground black pepper; 1.00 fresh Italian parsley; 0.50 fresh mint; 0.50 fresh lemon thyme; 3.00 garlic cloves; 2.00 preserved lemon chopped; 0.00 fresh chillies 573; 0.00 salt and freshly ground black pepper

4 servings Prep: 15 mins, Cooking: 30 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

1.00	red roman — or red stumpnose
0.00	olive oil — extra virgin
0.00	salt and freshly ground black pepper

GREMOLATA

1.00	fresh Italian parsley
0.50	fresh mint
0.50	fresh lemon thyme
3.00	garlic — cloves
2.00	preserved lemon — chopped
0.00	fresh chillies — 573
0.00	salt and freshly ground black pepper

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Method:

Keeping the head and tail intact, remove the scales and clean the fish inside.
Pat dry with paper towels.
Rub the skin and cavity with oil and season well.
Make three diagonal cuts in the flesh to the bone.
Place all ingredients for the gremolata in a food processor and process until blended but still coarse.
Stuff the slashes and cavity of the fish with the gremolata mixture.
Bake the fish high above the coals until just done and the flesh flakes easily with a fork. (Alternatively bake it in an oven preheated to 200 &degC.)