Whole Fish with Cherry Tomatoes, Broccolini and Tartar Sauce - Recipe by Kerby Brown

Ingredients

1 whole fish such as Breaksea cod, or your choice
1 lemon, thinly sliced
1 lemon, quartered for serving
1 red chilli, chopped
1 green chilli, chopped
2 tsp finely chopped lemongrass
2 Tbs chopped fresh dill
2 Tbs chopped fresh parsley
3 garlic cloves, chopped
2 Tbs olive oil
150 g butter
Vine-ripe cherry tomatoes
Bunch of broccolini
Parmesan cheese

Tartar sauce:

1/2 cup whole egg mayonnaise
1 dill pickle, finely chopped
1 Tbs capers, finely chopped
1 Tbs olive oil
1 Tbs white wine vinegar
1/2 tsp fresh dill
1 tsp Dijon mustard
1 Tbs fresh lemon juice
Sea salt and ground pepper to taste

Seafood rub (optional):

2 tsp sea salt
1 tsp native mountain pepper leaf
1 tsp garlic granules
1 tsp crushed chilli
1 tsp sweet paprika:

Method

Gut and scale your fish, then score across lengthways.

Pre-heat grill to 230 C.

Tartar sauce:

Add all ingredients to a bowl. Stir and set aside in fridge until ready to use.

Fish:

Pat fish dray and rub inside and out with olive oil.

Stuff cavity of fish with lemon slices, dill, parsley, garlic, half the red and green chillies and lemongrass.

Tie fish up to hold ingredients (optional).

Apply seafood rub liberally all over fish. Carefully place onto the grill.

Melt butter in a bowl, add dill and garlic, stir to combine.

After 15 minutes, baste fish with butter mixture. After 20 minutes, gently turn fish and repeat on the other side.

The cooking time will vary on the size and type of fish. After 20 minutes each side, check if fish is cooked by inserting a fork to the bone of the fish; it the flesh pulls away easily, it is ready.

Carefully remove fish to a serving board.

Vegetables:

In a heat-proof pan, drizzle cherry tomatoes with olive and season with sea salt. Set aside.

When tomatoes are starting to blister, remove from heat and set aside.

Add broccolini directly to the grill, monitor and turn as you go.

Transfer to a heat-proof pan on the grill, sprinkle with Parmesan cheese and a squeeze of lemon wedge. Stir and leave for an additional 5 minutes on the grill.

Remove and set aside.

To serve:

Drizzle fish with additional melted butter, dill and garlic.

Garnish with chopped chilli, spring onions, parsley, lemongrass and a squeeze of lemon. Serve with tomatoes, broccolini and tartar sauce.

Credits: Kerby Brown

Photo Credits: Kerby Brown