Fish

Whole Baked Salmon, Stuffed with Lemon, Ginger, Onion and Mint

Every time I cook a whole fish, everyone is impressed and seems to have no idea how easy this is. To serve a whole fish, leave it on the bone and offer sections of fish from the upper side. When all the flesh on one side has been eaten, do not try and ‘flip’ the fish, but rather take a firm grip of the skeleton and prise it up and away, leaving the underside sitting on the plate. This recipe is ideal for any large fish you may catch and wish to cook whole.