|1 x||whole snoek or yellowtail - butterflied|
|salt and freshly ground black pepper|
|for the apricot and rosemary butter:|
|2 Tbs||fresh rosemary — sprigs|
|2 cloves||garlic — cloves, chopped|
|50 g||Turkish apricots — finely chopped|
|1 tsp||fresh ginger — chopped|
|sea salt and freshly ground black pepper|
|100 g||butter — soft|
|micro greens — to garnish|
|fresh chives — chopped|
|lemon — cut into wedges|
Preheat the oven to 180 °C.
Grease an oven tray large enough to hold the fish.
Place the fish, skin-side down, onto the oven tray.
Squeeze the lemon juice onto the flesh, and season with a little salt and pepper.
Place all the ingredients for the apricot butter (except for the butter itself ) into your food processor and chop finely.
Then add the butter and blend together well.
Now spread half of the apricot butter onto the fish.
Place the fish in the oven and bake for 25 mins or until opaque and cooked through.
Remove the fish from the oven, spread with the remaining apricot butter, and serve garnished with fresh micro herbs, chopped chives and lemon wedges.
Tip: When choosing your fish, allow for 300 – 350 g per person, taking into account that the bones and head add to the weight of the fish.
Recipe extract from Yumcious by Jenny Morris, published by MapStudio. The book can be bought online or at leading retailers.