Cooking Instructions
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Step 1
If you did not buy the
Silver Fish (3)
gutted and scaled, gut and scale them now. Preheat the oven to 200 degrees C (400 degrees F).
Step 2
Rinse the fish under cold running water and pat dry with paper towel. Using a sharp knife, cut three diagonal slits into one side of each fish.
Step 3
Season the fish with
Coarse Sea Salt (to taste)
and
Ground Black Pepper (to taste)
, being sure to get into the stomach cavity and the slits. Arrange the fish, slit-side up on a lined baking sheet or roasting dish.
Step 4
Wash the
Italian Flat-Leaf Parsley (4 sprigs)
,
Fresh Rosemary (4 sprigs)
,
Fresh Oregano (4 sprigs)
,
Fresh Sage (4 sprigs)
, and
Fresh Basil (4 sprigs)
. To make the marinade, take one sprig from each of the herbs, remove any woody stalks and finely chop.
Step 5
Add the herbs to a bowl with the
Extra-Virgin Olive Oil (1 1/2 Tbsp)
. Zest and juice one
Lemon (1)
and crush the
Garlic (6 cloves)
, adding them to the marinade. Season with
Coarse Sea Salt (to taste)
and
Ground Black Pepper (to taste)
and stir to combine.
Step 6
Take the rest of the herbs and tie into small bunches with kitchen string – one bunch for each fish. Slice the remaining
Lemons (2)
into thick slices and stuff each fish with the slices and herb bouquet.
Step 7
Drizzle over the marinade, making sure to spoon it liberally into the cavity and the slits.
Step 8
Roast the fish at 180 degrees C (350 degrees F) for 20-24 minutes until the flesh is no longer translucent and it pulls away easily from the skin. Remove the herb bouquets and serve the silvers immediately with a simple green salad and a loaf of crusty bread.
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