Cooking your fish whole is a fantastic way to make the most of your catch, bringing out the natural flavours while using every part of the fish. This quick and easy recipe works perfectly with Blue Maomao but can be adapted for other fish species. Packed with lemon, cajun spices, and herbs, this simple dish makes for a delicious and healthy meal.
Ingredients
- 1 whole Blue Maomao (or similar), gutted and scaled
- 2 tbsp olive oil
- 1 tbsp Cajun spice mix
- 1 lemon, zested
- 2 tbsp fresh parsley, chopped
- 1 salt & pepper to taste
- 5 Lemon slices (for stuffing and garnish)
- 1 cups chopped vegetables (carrots, asparagus, broccoli, etc.)
- 2 cups roasted potatoes for serving
Instructions
- Prepare the Fish: Start by gutting and scaling your fish. After scaling, make shallow slices into the skin on both sides of the fish to allow the seasoning to penetrate and cook more evenly.
- Prepare the Marinade: In a small bowl, mix together the olive oil, Cajun spice mix, lemon zest, chopped parsley, salt, and pepper. Rub this mixture generously over the entire fish, including inside the cavity.
- Stuff the Fish: Place lemon slices inside the cavity of the fish and on top. For extra flavour, you can add more parsley or other fresh herbs inside as well.
- Vacuum Pack (Optional): If you have the time, vac pack the fish and let it sit in the fridge for a day to marinate and enhance the flavours. If not, you can proceed to the next step.
- Start the Vegetables: Preheat your oven to 200°C (fan bake). Arrange your chosen vegetables, such as carrots, asparagus, and broccoli, on a baking tray. Drizzle them with olive oil and season with salt and pepper. Place lemon wedges around the vegetables. Place in the oven for 15minutes.
- Bake the Fish: Place the prepared fish on the tray with the vegetables that have been cooking for 15minutes. Return everything to the preheated oven for about another 20 minutes, or until the eyes turn opaque and the skin becomes crispy. Cooking time may vary depending on the size of the fish.
- Serve: Once cooked, serve the whole fish with your roasted vegetables and a side of roasted potatoes. Squeeze fresh lemon juice over the fish and enjoy!
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.
