Recipe by Susan Danford
Styling by Nomvuselelo Mncube
Susan Danford's baked yellowtail with lemon salt and aioli
- 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
- 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.