• 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.