- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 1 kg approx. whole sea bass or barramundi, cleaned and scaled, head-on
- 1 cup (250 ml) ouzo
Stuffing
- 60 ml olive oil
- 2 pencil leeks, cut into 1 cm slices
- ½ bunch dill, chopped
- zest of 1 lemon
Instructions
1. For stuffing, heat olive oil in a frying pan over medium heat. Add leeks and cook, stirring often until wilted and soft but not brown. Remove from heat and cool. Add remaining ingredients. Fill fish cavity with stuffing.
2. Heat olive oil in a deep-sided pan over medium high heat and when hot add fish. Immediately pour over ouzo and allow to bubble up. Add 1 cup water, cover and reduce heat to a simmer. After 7-8 minutes, turn over carefully. Replace lid and cook for a further 7-8 minutes or until fish is opaque and cooked through.
Note
• To serve as a main course, you may want to buy slightly larger fish and cook for a couple of minutes longer.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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