A whole baked trevally, seasoned with ginger, garlic, Wild Fennel Co. seasoning, and fresh herbs, then topped with lemon and lime slices. Served with roasted vegetables, this recipe brings out the best in your catch. Simple to prepare and packed with flavour, it’s a perfect meal for fish lovers.
Ingredients
- 1 whole trevally, guts and gills removed
- 2 tbsp olive oil
- 1 salt & pepper to taste
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic, minced
- 1 tbsp Wild Fennel Co. fish seasoning (or your preferred fish seasoning)
- 1 red chilli, sliced
- 1 handful fresh parsley, chopped
- 1 lemon, zested and sliced
- 1 lime, zested and sliced
- 2 cups Mixed vegetables (such as carrots, potatoes, and courgettes, chopped)
Instructions
- Prepare the Fish: Preheat your oven to 190°C. Gut and gill the trevally, removing any small scales. Make even, shallow cuts on both sides of the fish.
- Season the Fish: In a bowl, mix olive oil, salt, pepper, grated ginger, minced garlic, Wild Fennel Co. seasoning, chili slices, and chopped parsley. Rub this mixture all over the fish, ensuring it gets into the cuts.
- Add Citrus: Squeeze the juice of the lemon and lime over the fish, then place the lemon and lime slices on top.
- Prepare and start the Vegetables: Arrange your chopped vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper - place in the oven for 15 minutes
- Add the Fish: Place the fish on top of the vegetables and bake for a further 25 minutes, or until the fish is cooked through and the eye has turned opaque. The skin should be crispy, and the vegetables tender.
- Serve: Serve the baked trevally alongside the roasted vegetables, garnished with additional parsley and a squeeze of fresh lemon or lime juice.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
