Whole Roasted Fish with Herb Sauce

from Apples & Dumplings

Yield: 6-8 portions

Ingredients:

2 pieces                whole Barramundi, scaled, cleaned

2 pieces                large tomatoes, cored and sliced

2 pieces                lemon, sliced into round

4 cloves                garlic, peeled and sliced

½ bunch                fresh parsley

2 sprigs                fresh thyme

4 pieces                dried bayleaf

as needed                salt and ground black pepper

1 kilo                        potatoes, peeled and sliced into ⅛” thick rounds

Herb Sauce:

½ piece                lemon, zested and juiced

1 tablespoon                Dijon mustard

2 tablespoons                butter

3 tablespoons                olive oil

1 tablespoon                minced garlic

½ tablespoon                fresh oregano, chopped

1 tablespoon                fresh parsley, chopped

1 tablespoon                fresh basil, chopped

½ tablespoon                fresh mint, chopped

to taste                salt and ground black pepper

Procedure:

1.  Pre-heat oven to 450F.

2.  Clean the fish, removing the scales, gills, and any innards. Rinse well.

3.  Inside the cavity, lightly season with salt and pepper.

4.  Stuff the cavity with slices of lemon, tomato, and garlic and continue to stuff more with fresh parsley, thyme, and bayleaf.

5.  On a baking tray line with foil. Arrange a bed of sliced potatoes. Drizzle with a little olive oil, salt and pepper.

6.  Place the fish on top and rub some olive oil onto the skin.

7.  Roast the entire stuffed fish in the oven for about 20 minutes. Remove from oven and allow to rest for 5 minutes before serving or cutting into the fish.

8.  To prepare the herb sauce: gently warm the olive oil and butter in a small pot or pan. Remove from heat.

9.  Add in the garlic and fresh herbs. Whisk in the mustard, lemon zest and juice. Season with salt and pepper. Taste and adjust if needed. Allow to sit for about 10 minutes.

10.  Serve with the herb sauce on the side.