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Recipes and styling by : Jo Wilcox.
Photography by : Melanie Jenkins.
This recipe first appeared in Food magazine.
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Ingredients
Whole paper-baked fish with potato skins
Tartare sauce
Method
Whole paper-baked fish with potato skins
1.Preheat barbecue to medium. Soak 6 double sheets of newspaper in cold water for 5 minutes, until soaked but not falling apart.
2.Rub butter inside and all over the fish; season. Fill cavity with the herbs and lemon, then wrap the fish in a large piece of baking paper. Place in the damp newsprint, and wrap, tucking the ends under to create a parcel.
3.Combine oil, flavoured salt and paprika. Cut potatoes lengthways into eighths and toss in oil mixture.
4.Turn the middle burners off the barbecue and place the fish parcel in the centre of the grill with the potatoes around it; leave the remaining burners going, ensuring they are not in the direct line of the food.
5.Cook with the hood down (see recipe tip). The fish and potatoes should cook in about 15 minutes. Rest fish for 5 minutes before unwrapping.
6.Meanwhile, make the tartare sauce (see below).
7.Serve the fish with the potato skins on the side and a dollop of tartare.
Tartare sauce
8.Combine all ingredients and season to taste.
Note
- You could use snapper, terakihi or any firm white fish in this recipe. Ask your fishmonger to clean and gut it for you. Salmon, whole or filleted is also a tasty option. If you are concerned about the newspaper burning, you can give it extra protection by wrapping in tin foil. – If your barbecue doesn’t have a hood, you can improvise by using a large terracotta pot as a cover. You could also use a foil tray or a heavy baking dish to create an oven effect. – PER SERVE Energy 742kcal, 3108kj • Protein 23.2g • Total Fat 54.8g • Saturated Fat 11g • Carbohydrate 40.2g • Fibre 6.1g • Sodium 459mg
