Get up early and head out to your favourite spot. You need to be anchored up with a good berley trail running out the back soon after sunrise.
For this recipe you need to catch a nice chunky snapper that just fits in the baking dish, (serves four) or cross ways with a bit of tail hanging over (serves six). If your spot is not firing head home via Fisherman’s Harbour and put out some silver bait. It works wonders and when you get home you can still hold the fish up and say “look what I got”.
Method:
Keep it simple. Rub the fish lightly with butter, put some butter in the cavity with some lemon slices before wrapping the lot in foil.
Place it in a hot oven and here I have to confess I’m not sure how long it takes because my nose always tells me when it’s ready.
While cooking make a light salad. Basic lettuce and tomato with spring onion, red onion, any colour capsicum, stringed celery, beetroot, radish or whatever you have handy.
I make a light dressing, two parts oil to one part vinegar in a small jug and whisk it with a fork to emulsify just before serving.
Serving:
When you open the fish it should be moist, steaming and aromatic.
Remove the top fillet and serve skin down. Lift the tail to remove the frame and serve the bottom fillet. Add salad and hop in.
