Whole Roast Fish with Smoked Salt
A whole fish needs little more than fennel, lemon and olive oil. Finished with our Smoked Salt, it has a gentle warmth that brings out the flavour of the fish without overwhelming it. Put it in the middle of the table and let everyone help themselves.
Serves: 4–6
Preparation time: 15 minutes
Cooking time: 20–30 minutes
Tasman Sea Salt: Smoked Salt
Ingredients
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1 whole fish, about 1.5kg, scaled and cleaned
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2 tablespoons olive oil
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2 teaspoons Tasman Sea Salt Smoked Salt, plus extra to finish
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1 small fennel bulb, thinly sliced
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2 lemons, thinly sliced
Method
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Preheat the oven to 220°C.
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Pat the fish dry and make three shallow slashes on each side. Rub it all over, including inside the cavity, with the olive oil and Smoked Salt.
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Tuck the fennel and lemon into the cavity and the slashes. Place the fish in a roasting tin.
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Roast for 20–30 minutes, depending on the thickness of the fish, until the flesh is opaque and separates easily from the bone.
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Rest for 5 minutes. Finish with a few more flakes of Smoked Salt before serving.
Why Smoked Salt?
Cold smoked over Tasmanian oak, our Smoked Salt adds a little fire-cooked warmth to the fish. Its gentle smoke sits alongside the fennel and lemon, leaving the clean flavour of the seafood at the centre of the dish.
