This is a take of one of my favourite dishes to prepare for family gatherings! It not only tastes insane, but it looks impressive and is super easy to prepare and make.
2 cups Cherry tomato’s
1 cup Pitted kalamata olives (Randwick Deli)
1 Fresh lemon
1 Whole lemon rind
2 Fresh chilli’s
2 cloves garlic
Barramundi butterflied and deboned (Fresh Seafood @ Randwick)
Pinch Salt & Pepper
100g Salted butter
1 cup Parsley
Rye Sourdough (Vina Bakehouse)
- Heat oven at 160 degrees/ Fan cook. Preheat BBQ.
- Coarsely rip up rye sourdough into 3cm pieces and place on a tray. Crisp bread in the oven for 5mins.
- Melt butter in pan. Add in chopped parsley, pressed garlic, lemon rind, salt and pepper. Place on low heat or until fragrant. Pour some of the mixture aside for later.
- Once bread is toasted, mix it into the pan with melted butter, garlic and parsley until butter is soaked up.
- Wash fish and pat dry. Rub half lemon all over the fish. Use a tray to layer alfoil, and baking paper and then cut 3 strips of cooking twine (long enough to wrap around the fish). Cut lemon into slices and place 3 lemon slices on top of the twine. Place fish over the twine.
- Stuff the inside of the fish with the sourdough, place another 3 slices of lemon on top of the fish and then tie with twine. Sprinkle freshly cut chilli over fish and reminder of the butter mixture. Wrap fish with another layer of baking paper and then alfoil. Place on BBQ and cook 15mins both sides.
- Whilst fish is cooking, cook in a pan cherry tomatoes (whole) and olives with salt, pepper and olive oil. Cook on medium heat for 20 minutes stirring occasionally.
- Wow your dinner guests and place fish on large dish with tomato and olive salsa around it!
* Note. Can also be cooked in an oven.