It took me some time to take on a whole fish, but once I did I couldn't work out why I had resisted for so long. Ask your fishmonger (nicely) to clean and scale the fish thoroughly. They might also be persuaded to trim the gills and other sharp, protruding bits. Make sure it is thoroughly scaled; the meal can be ruined if you get a mouthful of fish scales. Wash the fish thoroughly inside and out and pat it dry with paper towel or a clean tea towel. It might also be nice if you thanked it very sincerely for giving up its life for you.
Preheat the oven to 180 degrees Celsius.
In a dry pan, roast the almonds over a medium heat until they give off a delicious toasty aroma.
Mix the parsley with the preserved lemon or lemon juice, then slowly pour in the olive oil while stirring to make a paste.
Score the outside of the fish about 1 cm deep a few times and stab garlic into the gashes. Smear the paste all over the inside and outside of the fish, pressing the mixture firmly into the cavity of the fish. Wrap the fish in foil and bake for 20 minutes. Remove the foil and bake for a further 10 - 15 minutes until the skin is crunchy.
This is delicious served with fatoush and kumara chips (see recipe list).
Makes 4 servings
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| Nutritional Information - Per Serve | |
| Kj | 1608 kj |
| Calories | 384 kcal |
| Fat | 18 g |
| Saturated Fat | 3.4 g |
| Total Carbohydrate | 0.6 g |
| Total Protein | 53.9 g |
| Fibre | 1.3 g |
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