Whole Baked Teraglin With Pasta

#bread#airbnb#nomadrecipe

One amazing thing about being on the road is discovering new local produce. While in Newcastle, NSW, we found the Cooperative Fish Market – if you’re in town, definitely check it out. I wanted to do a whole baked fish so asked for a recommendation of a good local fish. Behold the teraglin. It was described to me as a very underrated barramundi and they were right. It was excellent and the price almost half that of a barramundi.

I served this with a lemon, chilli pasta but it would work well with a fresh salad and new potatoes.

Ingredients

Serves 2

For the fish

1 whole teraglin ~800g- scaled and cleaned (we had bone in, head on)
1 knob butter – approximately 50g – room temperature
3 large cloves garlic
1 lemon
Salt/ pepper

For the pasta

300g linguine – fresh is best
1 lemon – juice and rind
1 medium chilli
6 cloves garlic
Salt/ pepper
50g parmesan (optional)

Instructions

For the fish

I recommend timing it so that the fish comes out of the over at the time the pasta has been boiled

Turn the oven to 180 degrees
Half the lemon longways, then again into quarters, then slice so you have triangles
Finely slice the 3 large gloves garlic
Mix butter and garlic together
Stuff the fish cavity with butter and garlic, and the lemon pieces
Rub the outside of the fish with salt and pepper
Pop it in the middle of the oven uncovered for 30 minutes
Remove from the oven and leave to rest while you finish the pasta

For the pasta

Cook the pasta to instructions, keeping it al dente
Heat a small amount of olive oil (or whatever oil you have) in a pan and add the garlic
After 2-3 minutes, add the pasta, lemon juice, lemon rind and chilli
Cook for 2 minutes, adding the parmesan if using
Mix thoroughly and season with salt and pepper
Serve with the fish, family style