Susan Danford’s baked yellowtail with lemon salt and aioli

March 24, 2015 (Last Updated: January 11, 2019)

Recipe by Susan Danford

Styling by Nomvuselelo Mncube

Susan Danford's baked yellowtail with lemon salt and aioli

Serves: 4 - 6
Cooking Time: 45 minutes


  • 1 x whole fresh yellowtail (ask your fishmonger to scale and gut it for you)
  • 100g butter, softened
  • 2 – 4 garlic cloves, crushed
  • 15ml (1 tbsp) grated lemon rind
  • 30ml (2 tbsp) sea salt flakes
  • Aïoli
  • 125ml (½ cup) whole egg mayonnaise
  • 2 garlic cloves, crushed
  • lemon wedges, to serve



Preheat the oven to 200°C.


For the fish, use a small sharp knife to make slits in the skin. Combine the butter and garlic, and spread 7,5ml (1½ tsp) of the butter mixture into the cavity of the fish. Spread the remaining butter mixture over the fish.


Place the fish on non-stick baking paper on a baking tray and bake in the preheated oven until cooked through, 30 – 40 minutes. (To check if the fish is cooked through, insert a knife tip into the thickest part and keep it there for 30 seconds, if it comes out hot, the fish is done.)


Mix the lemon rind and salt in a bowl. Set aside until needed.


For the aïoli, combine the mayonnaise and garlic. Set aside until needed.


Serve the fish with lemon salt, mayonnaise (aïoli) and lemon wedges.


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