2 kg Yellowtail, cleaned
3 tbsp lemon rind strips
3 garlic cloves, sliced into chips
3 red onions, cut into boats
2 cups sliced fennel bulb
6 fennel branches
1 cup chopped parsley
NoMU Hooked
NoMU Just Salt
NoMU Just Pepper
Glugs and glugs of extra virgin olive oil
1 cup white wine
Preheat the oven to 200°C.
Place the lemon rind, sliced fennel, garlic, red onions and parsley into a bowl. Season with some NoMU Hooked, salt and pepper. Add the olive oil and mix thoroughly. Open the Yellowtail as much as you can and season the inside of the fish with salt and pepper. Stuff the fennel mixture into the cavity of the fish and tie up the length of the fish with kitchen string.
Lay the fennel branches on a baking tray and place the whole fish on top. Pour over the white wine and roast in the oven uncovered for 30 minutes or until the fish is cooked all the way through and the skin is crispy.
To serve, place the fish on a beautiful platter and allow guests to help themselves to the fish and fennel stuffing. Serve with boiled baby potatoes.
Serves 6-8.
Wine suggestions
Graham Beck Blanc de Blancs Chardonnay 2004. "Just what the doctor has ordered".
The complex flavour of this dish needs a complex bubbly and as this one has enjoyed nearly 4 years yeast exposure, it will all stand up to the complex melange of flavours. I have done this combination a couple of times myself and it is a fantastistic pairing. This Cap Classique has a great texture, richness (such as spicy citrus) and length, with a nice lemon zestyness.
