Christmas Fish

By Aimee on 18 March, 2016

Now I know that it isn’t Christmas, but I did cook this fish the other night and Sam told me I should add it as a recipe because it’s simple and delicious. I’ve called it Christmas fish simply because I usually only ever make it at Christmas time. In Australia we’re all about seafood at Christmas and a number of years ago I decided I would cook a fish. I was given this beautiful Thai Basil plant and so that became one of the main ingredients to this dish. Since that first year my mum and I decided I’d do it every year, even if it’s just her and I, which we did last Christmas. So without no further ado I give you my recipe for Christmas Fish, now these measurements aren’t exactly precise because I made the recipe up so go by feel because these are estimates.

Ingredients:

• 1 x whole fish (I choose snapper or mackerel)
• 1 x large tomato
• ¹⁄₂ red onion
• 1 lime or lemon (I used to use lemon but prefer lime)
• 1 clove of garlic (optional)
• Handful of basil leaves
• Salt and pepper to taste
• Knob of butter

Method:

1. Preheat the oven to around 200&degC.
2. Make sure the fish is clean and scaled! This is a very important step as you tend to just eat the fish straight from the oven. I try and get my fishmonger to scale it for me but if you can’t just hold the tail and scrape the scales off with the back of a knife. Be warned though! It is a messy job, use a clean sink.
3. On a clean surface dice the tomato and the onion (and garlic if you’re using it). Put this in a small bowl.
4. Cut or tear the basil leaves into smaller pieces and add it to the bowl.
5. Slice the lime/lemons. You’ll need enough to cover one side of the fish. Use the rest to squeeze into the bowl with the other ingredients.
6. Cover a shallow baking dish (big enough to fit the fish) with alfoil. Have enough alfoil to wrap around the fish and then place the fish into the baking dish.
7. Stuff the fish with the tomato/onion mixture (any leftovers just place near bottom of fish)
8. Add sea salt and cracked pepper to taste, place lime/lemon slices on top of fish as well as the butter.
9. Seal fish in alfoil and place in oven for 45 minutes or until fish meat easily flakes away with a fork.

And ta-da! It’s done, and it’s tasty. Unwrap it and stick it on the table so everyone can dig in! Last time we ate this we had it with a side of baked tomatoes but usually we have prawns and mangos to go with it. Enjoy!