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RECIPE: Whole Red Emperor with Herb and Pine Nut Stuffing
Picture: Robert Duncan/The West Australian

A family-freindly recipe.

RECIPE: Whole Red Emperor with Herb and Pine Nut Stuffing
Serves 8
juice of 1 lemon
1 whole red emperor, about
2kg, cleaned
sea salt
Stuffing
100g pine nuts, roasted
100g raisins
2 tbsp chopped fresh dill
1 bunch chives, chopped
2 garlic cloves, finely chopped
3 tbsp finely chopped flat-leaf parsley
2 tsp capers
1 cup fresh sourdough
breadcrumbs
1 egg, beaten
vine leaves, to serve

Squeeze lemon juice over fish and season with salt. Combine stuffing ingredients and stuff your fish. Wrap tightly in foil. Place in barbecue with lid down ,at about 180C and bake for about 50 minutes. Test flesh with skewer near the head. Unwrap the fish and serve on vine leaves.