Roast whole fish with rice & lemon

Elevate your dining experience with this roasted whole fish served with a creamy tahini sauce, creating a delightful harmony of flavours and textures that will delight your taste buds.
Roast whole fish with rice & lemon



Step 1

Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.

Step 2

Heat rice according to packet directions.

Step 3

Combine rice, currants, 1/3 cup of the parsley, garlic, lemon rind, 1 tablespoon of the oil and 2 tablespoons of the lemon juice in a medium bowl. Season.

Step 4

Using a sharp knife, make two shallow diagonal cuts in thickest part of fish on both sides. Drizzle fish with remaining oil, rubbing both sides with combined spices. Season. Fill fish cavity with rice mixture. Place on lined oven tray and bake for 35 minutes or until fish is just cooked.

Step 5

Process tahini, ¼ cup (60ml) water, remaining parsley and remaining lemon juice until smooth. Season.

Step 6

Serve fish with tahini sauce, extra parsley leaves and lemon wedges.

Not suitable to freeze.

Snapper would be a great choice. If you can’t find a large whole snapper, use 2 small ones instead.

The tahini sauce would also be delicious drizzled over chicken or roasted vegetables.

From the Test Kitchen

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