Coral trout caught off the Queensland
coast is without doubt the best eating fish on the planet. And
simply just needs cooking. No sauces, no crusts, no batter or
crumbs, no stuffing. Just bake the fish with butter and lemon. The
lemon infusing into the melted butter creating the perfect baste and
then sauce. Superb
I like to soak the cleaned fish in the sink with a tepid brine for 10 minutes to remove some of the fishy taste and add a hint of salt. Some people love the fishy taste so skip this step if you like.
Ingredients::
1.5kg Whole Live Coral trout
Salt Pepper
125g Butter
5 Lemon slices
Salt Pepper
Method::
Scale and clean the fish making sure all the blood is cleaned from the gullet. Soak in a tepid brine for 10 minutes. Dry the fish, especially the cavity with paper towels. Should be 1.2kg - 1.3kg after being cleaned.
Make three or four evenly spaced cuts through to the bone on each side.
Put large slices of cold butter into the cuts on the bottom and then top sides. Season with salt and pepper. Set the lemon slices on top
Place the whole fish on a large plate.
Bake 180deg uncovered for 36 minutes.
Baste with the melting butter every 12mins.
Inspect to see the flesh is just past translucent becoming white. Slightly under is better than a little over. It will keep cooking on the heated plate.
Remove from the oven and baste again.
Let stand a few minutes before serving.
More butter is better than less butter.
I like to soak the cleaned fish in the sink with a tepid brine for 10 minutes to remove some of the fishy taste and add a hint of salt. Some people love the fishy taste so skip this step if you like.
Ingredients::
1.5kg Whole Live Coral trout
Salt Pepper
125g Butter
5 Lemon slices
Salt Pepper
Method::
Scale and clean the fish making sure all the blood is cleaned from the gullet. Soak in a tepid brine for 10 minutes. Dry the fish, especially the cavity with paper towels. Should be 1.2kg - 1.3kg after being cleaned.
Make three or four evenly spaced cuts through to the bone on each side.
Put large slices of cold butter into the cuts on the bottom and then top sides. Season with salt and pepper. Set the lemon slices on top
Place the whole fish on a large plate.
Bake 180deg uncovered for 36 minutes.
Baste with the melting butter every 12mins.
Inspect to see the flesh is just past translucent becoming white. Slightly under is better than a little over. It will keep cooking on the heated plate.
Remove from the oven and baste again.
Let stand a few minutes before serving.
More butter is better than less butter.
Coral Trout baked in Butter
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