A whole baked fish may seem daunting to some but it’s actually an incredibly easy dish and wonderful for a festive occasion to feed a crowd — you can throw it all in one tray, into the oven and serve straight to the table. And afterwards, as the dish is devoured, everyone can reach in to mop up the juices with crusty bread.
When it comes to finding a fresh fish, getting to know your local seafood monger will reward you time and time again. They can help you select a beautiful whole fish, and clean and scale it for you, like Nick at The Seafood Station in Fairfield does for me (ILY, Nick). For this recipe, you can also use two smaller 500-600g baby snappers, or even a baby barramundi, john dory or king george whiting - whatever is fresh and looks good! Serve alongside our green bean salad.