Lemon and Parsley Whole Baked Fish

JustJanS's Note:

We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so's it'd fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 (2 kg) whole fish, cleaned, scaled, patted dry inside and out
• 2 garlic cloves, sliced finely
• 1 cup chopped parsley
• 1/2 preserved lemon, discard flesh and use skin only and chop it fine
• 2 tablespoons toasted pine nuts (I do mine in a dry pan over medium heat)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/3 cup olive oil

Directions:

1. Heat your oven to 180c.
2. Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
3. Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
4. Smear this paste inside and on the outside of the fish.
5. Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
6. Serve with the juices spooned over.