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Kia Ora! Welcome to the Island Life of New Zealand.
Surrounded by sparkling lakes, rivers and ocean, New Zealand is home to some of the world's most varied fish. Leave these cold winter days of DC behind for the island sunshine by making this healthy, wholesome fish dish!
While traditional dishes on New Zealand have a bit of English influence, we’re going to transform those Fish and Chips into a whole roasted fish with minimal ingredients. This recipe has a lot of flexibility; feel free to use any fresh herbs and seasoning that you prefer.
You’ll want a whole fish for this (have it de-boned and scales removed at the place of purchase). We’re using a red snapper in the picture below, but it would work with nearly any whole fish, so here's your chance to get creative! Citrus is in season during these cold winter months making lemons and limes a great addition to this dish. It can be cooked over vegetables, as seen in the picture, and pairs well with Yukon gold potatoes.
Whole Roasted Fish with Herbs, Olives, Citrus & Onions
- 1 whole fish, gutted and scaled, tail and head intact
- Olive Oil
- 1 red onion, sliced
- 1 cup pitted green olives
- 2 lemons, sliced
- ½ cup capers
- 1 cup parsley leaves
This recipe is brought to you by Kristy McCarron, the YMCA of Metropolitan Washington's Healthy Eating Specialist!
- Preheat oven to 450 degrees.
- Generously cover the outside of the fish with olive oil, salt and pepper.
- Place the onion, olives, lemons, capers and parsley leaves into the cavity of the fish. The more seasoning the better!
- Drizzle olive oil, salt and pepper over the inside of the fish. Fold the top half of the fish over the bottom half.
- Bake in the oven for about 20 minutes, until fish is flaky and cooked through.