Wood-roasted whole fish with lemon and dill creme fraiche

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 (such as cod), gutted, scaled and left whole
4 lemon leaves
40 g butter
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250 g creme fraiche
1/2 red onion, finely diced
1/2 bunch of chives, finely chopped
1/2 bunch of dill, finely chopped
juice of 1/2 lemon
salt and freshly ground black pepper
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4 eggs
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toasted sourdough bread
lemon wedges
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Equipment:
Camping grill
Medium pot

Feeds 4

DIRECTIONS

1: Light your fire and let it burn down until you obtain a medium heat.

Tuck the lemon leaves inside the fish and dot with butter. Wrap the fish in foil, then place the fish on a camping grill over the hot coals and cook for 20 minutes or until the flesh is just white. Take care not to overcook the fish as it will continue to cook once it is taken off the heat.

2: While the fish is cooking, combine the creme fraiche, red onion, chives, dill and lemon juice in a small bowl. Season to taste with salt and pepper. 

3: Bring a medium pot of water to the boil. Add the eggs and boil for 3 minutes or until cooked to your liking. I like a runny yolk so 3 minutes is good for me.  

4: Arrange the fish, creme fraiche mixture, eggs and toasted sourdough on plates. Finish with a good squeeze of lemon juice and enjoy!


Notes: 
You can also cook the fish at home in a preheated 180C oven. 

This makes perfect rainy-day breakfast, or lunch or even dinner! I first cooked it over an open fire one rainy day in Tasmania by a beautiful river – we all feasted and embraced the opportunity to be outdoors.