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Whole fish with green onion mayonnaise

Whole fish with green onion mayonnaise

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Low Carb
Course: Main
Favourite flavours: Seafood

Whole fish with green onion mayonnaise
INGREDIENTS

1.5kg whole snapper
1 medium (140g) lemon, sliced thinly
5 fresh bay leaves
1 cup flat-leaf parsley leaves
1 clove garlic, sliced
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper

green onion mayonnaise
1 cup (300g) mayonnaise
8 green onions (green shallots), chopped finely
1 tablespoon baby capers, rinsed, drained
1 tablespoon lemon juice, approximately
salt and freshly ground black pepper
METHOD

Green onion mayonnaise
Blend mayonnaise, onion and capers until well combined and smooth. Add enough lemon juice to achieve a pouring consistency. Season with salt and pepper; cover and refrigerate until required.

Score fish through the thickest part three times on each side. Fill fish cavity with lemon slices, bay leaves, parsley and garlic. Drizzle outside of fish with
oil; sprinkle with salt and pepper.

Place fish in an oiled hinged fish grill, or wrap in lightly oiled foil.

Cook fish in a covered barbecue, using indirect heat and following manufacturer’s instructions, for about 20 minutes or until fish is just cooked through

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