Wood-Roasted Whole Fish with Lemon and Dill Crème Fraîche

Wood-Roasted Whole Fish with Lemon and Dill Crème Fraîche

RECIPE BY SARAH GLOVER
PHOTOGRAPHY BY LUISA BRIMBLE

 

The perfect rainy day breakfast, or lunch or even dinner! Its delicious and very satisfying,
I first cooked this over the open fire one rainy day in Tasmania by a beautiful river,
we all feasted and embraced the opportunity to be outdoors

Ingredients

1 white fleshed fish, something with a mild fishy flavour (cod or similar)

4 lemon leaves

50g butter

Sea salt flakes

250g crème fraîche

1/2 red onion (finely diced) 

1/2 bunch chives (finely diced) 

1/2 bunch dill (finely diced) 

2 lemons

Boiled eggs to serve

Sourdough bread

DIRECTIONS

Get some baking paper and clean the fish, make sure it is gutted. 

Add lemon leaves and spray with oil. Cover and cook over an open flame or coals alternatively in an oven at 180 degrees Celcius for 20 minutes or until the flesh is just white, make sure not to overcook the fish as it will keep cooking once it's taken off the heat.

Melt the butter, add the juices of the fish to the butter and pour over the top of your cooked fish.

Whilst the fish is cooking make your crème fraîche mixture, add the the cream, red onion, chives, dill and half of one lemon, season with salt and pepper. 

Boil the eggs, I cook mine at approximately 3 minutes after the water has started bubbling.

To assemble arrange your toasted sourdough bread with the roasted fish, crème fraîche and eggs. Squeeze with lemon and enjoy!

 

SARAH’S TIPS & TRICKS  

I love a good wheat sourdough bread with this dish, it adds a nice texture.

Serves 4 people
Cooking time: 1 hour