A fragrant lemongrass and lime butter ensures moist and delicious fish. Seabass or trout could be substituted instead, increasing the cooking time by 5 minutes.
Main ingredients
- Fish & Seafood
Ingredients
Method
Ingredients
For the butter
- 100g room temperature butter
- 2 teaspoons chopped garlic
- 2 teaspoons chopped ginger
- 2 teaspoons chopped lemongrass
- 2 teaspoons chopped green chillies
For the fish
- 2 small whole panga or tilapia fish, gutted and cleaned (or any small, sustainable fish)
- 1 head of garlic, cut in half
- 2 limes, sliced
- 2 lemongrass sticks, bashed
- Olive oil
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Method
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1To make the butter: Use a food processor to blend all the ingredients together to form a paste. Season and set aside.
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2Preheat the oven to 220°C and place a Le Creuset Toughened Non-Stick 26cm Square Roaster in the oven to heat up.
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3Fold a large sheet of baking paper in half; once folded, it should be large enough to fit both fish. Season the fish and place the garlic, limes, and lemongrass on the surface of the baking paper. Score the skin of the fish. Place them on top of the aromatics and rub both fish with the fragrant butter, making sure to rub the butter in the cavities as well. Stuff each cavity with a few lime slices. Season well and drizzle with a bit of olive oil.
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4Fold the paper over the fish and fold the edges to seal. Place the fish parcel into the hot roaster and bake for 15 minutes. Remove from the oven and open the parcel. Return to the oven and roast uncovered for 5 - 10 minutes. Serve alongside crispy roast potatoes and a soft herb salad or any other sides of your choosing.
