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We have chef Danielle Alvarez to thank for this impressive but simple recipe. The fish is slathered in a salsa verde butter, resplendent with dill before being wrapped in aluminum foil and baked so it actually steams, resulting in a gelatinous, unctuous texture with fish that is just cooked enough to come off the bone.
INGREDIENTS:
1.5-2kg whole, cleaned coral trout
Salt flakes and freshly ground black pepper
80g butter, softened
2 tablespoons olive oil
2 cloves garlic, peeled
½ cup parsley leaves
¼ cup dill leaves
2 tablespoons salted capers, rinsed
Zest of 1 lemon
1 lemon cut into 4 wedges
METHOD:
Preheat your oven to 180°C (with fan).
Wipe your fish with a dry cloth to ensure it’s clean and free of any errant scales. Make 3 deep cuts, down to the spine along the fillets of the fish and season the fish with salt and black pepper and set it aside to come to room temperature, or at least 20 minutes.
Place the butter, olive oil, garlic, parsley, dill, capers and lemon zest with a pinch of salt in the bowl of a food processor and blend until well combined. Stop and scrape the sides of the bowl every so often to ensure it blends evenly.
Slather the fish in the butter on both sides and inside the belly and head. Use all the butter. Place the fish onto a large sheet of baking paper. Place two large sheets of aluminum on your bench and stack them one on top of the other. They should overlap in the middle. Place the baking paper and fish on top of the foil and wrap it up tightly. Use a third piece of aluminum to wrap it up once more with the seam side up.
Place the wrapped fish on a baking sheet and bake for 45-50 minutes. Take a peek inside the bag, and use a small paring knife to help you judge if it’s done (see Note). Allow the fish to rest for 10 minutes and then carve and serve being mindful of the bones as you go. Spoon all of the delicious butter on top of the fish. Serve with wedges of lemon.
NOTES:
Insert the tip of a knife into the thickest part of the fillet all the way to the bone, hold it there for a couple of seconds and then remove it and touch the tip of the knife to the inside of your wrist. If it feels warm, it's done.