Whole Roasted Fish with Shellfish And Spicy Tomato Fumert

Ingredients

100g oregano
1 lemon, thinly sliced
1 tsp sea salt
¼ tsp pepper
3 tbsp extra-virgin olive oil
2 tbsp extra-virgin olive oil
4 shallots, sliced
150ml white wine
100g butter
2 x 600g whole blue cod or snapper (ask your fish monger to remove gut, gills and scales)
1 small fresh red chilli, sliced (optional)
1kg mixed cleaned shellfish, e.g. Cloudy Bay Clams and green-lipped mussels
3 tbsp Worcestershire sauce
1 lemon, cut into wedges
2 large tomatoes, diced
2 tbsp Simon Gault Home Cuisine Indian seasoning

Instructions

Whole Fish
Preheat the oven to 200°C. Run a sharp knife lightly down the length of the fish twice on each side to
create score marks; this will help it to cook evenly and stops the skin from tearing during cooking. Mix
together the oregano and lemon in a small bowl with the salt and pepper. Divide the mix in 2 and stu
the gut cavity of each fish. Place the fish onto a baking tray and drizzle with olive oil. Roast in the oven
for 15–18 minutes or until cooked.

Shellfish and spicy tomato fumet
Heat the olive oil to a shimmer in a saucepan. Add the shallots and sauté for 4 minutes or until the
shallots are translucent. In a large saucepan, combine the cooked shallots, wine and chilli and bring to
the boil. Add the shellfish and steam, covered, for 4–5 minutes until all the shellfish have opened —
discard any that remain closed. Remove the shellfish from the saucepan and set aside. Bring the liquid
used to cook the shells to the boil and add the remaining ingredients, stirring until well combined and
a rich sauce is created. Remove from the heat.
Place the fish on serving plates. Spoon the fumet on and over the fish and serve with a sliced and
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