Name: Roast whole fish with rice & lemon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 250g microwave brown and wild rice; ¼ cup (40g) dried currants; ½ cup finely chopped flat-leaf parsley, plus extra leaves to serve; 1 clove garlic, crushed; 2 teaspoons finely grated lemon rind; 2 tablespoons extra virgin olive oil; ½ cup (125ml) lemon juice; 1 whole fish (2kg), cleaned (see tips); 2 teaspoons smoked paprika; 1 teaspoon turmeric; ½ teaspoon allspice; ½ cup (125ml) tahini; Lemon wedges, to serve

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.

Serves 6

Prep

10M

Cook

35M

Total

45M

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Ingredients

250g microwave brown and wild rice

¼ cup (40g) dried currants

½ cup finely chopped flat-leaf parsley, plus extra leaves to serve

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

2 tablespoons extra virgin olive oil

½ cup (125ml) lemon juice

1 whole fish (2kg), cleaned (see tips)

2 teaspoons smoked paprika

1 teaspoon turmeric

½ teaspoon allspice

½ cup (125ml) tahini

Lemon wedges, to serve

Method

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

Woman's Weekly Food

Ingredients

Method

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