The flesh of a whole cooked fish just explodes with flavour. The bones give the meat a much richer taste – and they are easier to cook than a lot of people think.
This recipe is for salmon, one of our favourite fish, due to its fantastic health benefits.
If you slightly overcook salmon, it’s not the end of the world, so it’s a great recipe for beginner cooks.
Whole salmon (about 2kg), scaled, cleaned and gutted.
Sea salt and ground black pepper
4 large fennel bulbs, trimmed cored and thinly sliced
4 large celery sticks, thinly sliced
1 bunch flat-leaf parsley, roughly chopped
Juice and zest of 1 lemon, plus extra wedges to serve
2 tablespoons avocado oil.
TIP: Cook your fish in a smaller, tight-fitting tray so the juices that escape will stay close to the fish and keep it moist.
1. Start by preheating the oven to 180°C and line baking tray with baking paper
2. Rub the fish flesh with the salt and pepper
3. Arrange the fennel, celery and parsley in the baking tray as a bed for the fish. Lay the fish down on top and drizzle it with the lemon juice and zest. Now cover the fish with the avocado oil and massage it into the flesh.
4. Bake in the oven for 55 minutes to 1 hour, or until cooked to your liking. We like our salmon a little pink in the middle.
5. Allow the fish to rest and then serve alongside the fennel mix and your favourite salad or roast vegetables, with some lemon wedges on the side. For more tips and tricks, watch the boys in the seventh episode of Live Well.
Luke and Scott’s recipes are from their books 'Clean Living' and the 'Clean Living Cookbook' by Luke Hines and Scott Gooding, published by Hachette Australia and available at bookshops everywhere.