Name: Baked whole fish with celery and walnut salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1.8 kilogram cleaned whole white fish; 1 lemon, sliced thinly; 600 gram spring onions, trimmed, halved; 2 tablespoon olive oil; 1/4 cup (60ml) dry white wine; 2 bunch red radishes (500g), trimmed, sliced thinly; 3 stalks celery (450g), trimmed, sliced thinly; 1 small red onion (100g), halved, sliced thinly; 1 cup (110g) coarsely chopped roasted walnuts; 1 cup firmly packed fresh coriander leaves; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar; 2 teaspoon dijon mustard; 1/2 teaspoon brown sugar; micro cress and crusty bread, to serve

Baked whole fish with celery and walnut salad

This light, fragrant dish is simply delicious sprinkled with micro cress and served with a loaf of warm crusty bread.

Baked whole fish with celery & walnut salad

Ingredients

1.8 kilogram cleaned whole white fish

1 lemon, sliced thinly

600 gram spring onions, trimmed, halved

2 tablespoon olive oil

1/4 cup (60ml) dry white wine

2 bunch red radishes (500g), trimmed, sliced thinly

3 stalks celery (450g), trimmed, sliced thinly

1 small red onion (100g), halved, sliced thinly

1 cup (110g) coarsely chopped roasted walnuts

1 cup firmly packed fresh coriander leaves

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

2 teaspoon dijon mustard

1/2 teaspoon brown sugar

micro cress and crusty bread, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Pat fish dry inside and out with absorbent paper. Score fish four times both sides. Place lemon inside cavity.

3.Place onions lengthways in large shallow baking dish; place fish on onions; drizzle with combined oil and wine. Cook fish, uncovered, about 30 minutes.

4.Meanwhile, to make celery and walnut salad, combine radish, celery, onion, nuts and coriander in medium bowl. Combine oil, vinegar, mustard and sugar in a screw-top jar; shake well. Drizzle over salad.

5.Serve fish with salad. Top with micro cress and serve with crusty bread.

We used whole pink snapper in this recipe, but you can use any whole white fish. Micro cress is cress that has been harvested at seedling stage. It has small, tender, green leaves with a strong radish-like flavour. It is available year-round in specialty grocers. If you can’t find any, use baby salad greens instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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