Sydney Fish Market recipe

Liliana Engelhardt

A budget-friendly seafood dish packed full of flavour

Caught or bought a nice fish and need a recipe for it? The Sydney Seafood School, located at the iconic Sydney Fish Market, is just what you need, with cooking demonstrations and hands-on classes catering to everyone from beginner to barbecue specialist.

Whether you want to spice up your repertoire with a Singapore chilli mud crab, present a seafood feast with flavours from around the world, or learn from some of Australia’s leading chefs, this school can help turn your snapper into a sensation.

Non-Sydneysiders need not feel shortchanged as you too can head to the school’s website to find recipes for just about every edible fish, crustacean and mollusc available in Australia.

Alfonsino is a deep-sea fish found from southern Queensland to Tasmania. Alternative species: Australian bass, yellowfin bream, barramundi, blue-eye trevalla, goldband snapper, golden perch, king threadfin, silver perch, snapper.

Allow the fish to come to room temperature before cooking. You can substitute dried oregano for fresh.

Serves 6

Prep time 10 mins, cook time 10 mins

Ingredients

1 x 1.5 to 2kg alfonsino, cleaned
2/3 cup extra virgin olive oil
1 lemon, cut into thick slices
1 bunch parsley, ½ bunch left on the stalk and leaves picked from the other half
6 sprigs fresh oregano, plus extra picked leaves
Salt flakes, freshly ground black pepper
500g cherry truss tomatoes, whole on stems (allow one stem of 6-7 tomatoes per person)

Method

Place a large baking tray in the oven and preheat to 220°C (fan forced).

Wipe the belly cavity of the fish to remove any trace of blood. Score both sides of the fish with 3 or 4 angled cuts through to the bone. Put lemon slices, parsley on stalks and oregano sprigs into the belly cavity. Season well with salt and pepper.

Once the oven has come to temperature, take out the roasting tray and drizzle with half of the olive oil. Place the fish on the tray. Drizzle the top of the fish with remaining oil and put the tray in the oven. Cook fish for 10 minutes.

Add the cherry truss tomatoes to the same roasting tray, continue cooking for a further 10-15 minutes, depending on the size of the fish, until the thickest part of the fish is opaque and flakes easily when tested with a fork.

Serve fish on a large platter surrounded by tomatoes, scattered with fresh herbs and served with lemon cheeks. Serve with roasted kipfler potatoes if desired.

SEE MORE RECIPES IN THE AUGUST-SEPTEMBER 2024 (VOLUME 39.4) ISSUE OF CLUB MARINE MAGAZINE.

VISIT SYDNEY SEAFOOD SCHOOL FOR MORE INFORMATION.

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