Kingly Foods

For part two I have prepared a delicious whole baked fish. A very simple recipe and was very fast to make. Though the cleaning process took some time. I would recommend to get a pre-gutted and cleaned fish if possible. Unless you’re like me and figure you should try and know how to cook everything!

So lets start with the fish, I bought a barramundi (also known as “Asian bass”) a smaller fish around the pound size. I bought it whole and untouched meaning I had to clean, scale and gut it myself.

Clean the fish by rinsing it under cold water and scale it with the dull edge of a knife (a regular dinner knife works, just don’t press too hard). When I did this scales were flying everywhere. In my face, eyes, hair, all over my shirt and on the kitchen floor. Once again I suggest buying a pre-cleaned fish. I was scared about gutting the fish since as far as I can remember I’ve never done it with my own hands. I’ve watched a lot of people do it though. But it was very simple. You just cut a medium deep cut at the belly of the fish, starting at the vent and continuing up towards the head and gills. Don’t cut too deep, you don’t want to puncture the organs. When you have cut open the cavity just stick a finger in there and pull out all the contents. Some things you might have to use a little knife help for but it shouldn’t be much. Then rinse out the cavity and you have your scaled and gutted fish ready to be cooked.

Wrap aluminium wrap around a baking pan and oil it lightly or spray it with cooking spray. Place the fish and make diagonal cuts like in the image.

For the stuffing:

• 1 sage leaf for each cut
• 2 thin garlic slices for each cut
• rosemary sprinkled in each sage leaf and all over the fish
• 1 lemon

Place some garlic and rosemary on a big sage leaf and roll it up, place it in a cut. You can also put a slice of garlic on the outside of the sage leaf for extra flavour. Cut the lemon into wedges and stuff the cavity. I pressed them lightly to spill some lemon juice on the inside.

Bake in the oven at 400 degrees for about 20 minutes, until the flesh is completely white and tender.

I had trouble serving this for one reason, being that I used too little oil and the fish was stuck to the aluminium. But other than that I just cut it up and served on a plate of potatoes with some hollandaise sauce :)

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