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North African barbecued Fish

Method

  • Heat a little oil in a large heavy-bottomed pan and gently saute the celery, fennel and chillies until tender, regularly tossing. 
  • Coarsely grind the coriander, cumin and fennel seeds with a mortar and pestle (or in a food processor).
  • Add the ground spices to the pan and stir to toast. Then add the tomatoes, olives, seasonings, stock and preserved lemon. Mix well and gently cook until thick and fragrant. Taste for seasoning.
  • Spray a large piece of foil with oil, spoon the vegie mixture down the centre and top with the fish. Then sprinkle with a little more fresh oil, fold up and cook on the BBQ (or in the oven) for about 10-12 mins until cooked when you make a cut behind the head, turning once or twice.
  • Serve with your favourite steamed or roasted vegies on the side. 

Ingredients

  • olive oil
  • 1 celery stalk, finely sliced
  • 1 fennel bulb, cleaned, cored & finely sliced
  • 2 small red chillies, seeded & finely sliced
  • 1 heaped tspn coriander seeds
  • 1 tspn cumin seeds
  • 1 tspn fennel seeds
  • 1 punnet cherry tomatoes, quartered
  • 6-8 pitted black olives, sliced
  • sea salt & freshly ground pepper
  • ½ cup fish stock
  • 1-2 pieces preserved lemon rind, sliced
  • 2 tbsp chopped fresh coriander
  • 1 whole baby fish, cleaned & slashed 3 times
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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