Hottentot or “Hottie” is another name for this super tasty fish. I absolutely love baking a whole fish, especially when it arrives scaled, gutted and completely prepped – thanks Greenfish!
What I love so much about baking a whole fish is how social the meal experience is. In my family everyone grabs a fork and tucks in straight from the pan! This recipe is super flavoursome and to me the best part is the skin which really holds all the flavour, so don’t be tempted to toss it!
Whole Baked Black Bream
Ingredients
- 1 whole black bream (600 - 900g)
- 2 Tbsp chopped parsley
- 1 Tbsp chopped chives
- 1 Tbsp minced garlic
- 1 tsp course salt
- 1/2 tsp crushed black pepper
- 1 tsp fish spice
- 3 Tbsp olive oil
- 1/2 a lemon, sliced
Instructions
- Combine the parsley, chives, garlic, salt, pepper, fish spice and olive oil to make a marinade.
- Dry the fish on both sides and score diagonally, about 1cm deep.
- Rub the marinade on both sides of the fish, working into the scored areas.
- Rub some of the remaining marinade on the inside of the fish and stuff the cavity with lemon slices.
- Place in a greased baking pan and cook at 220 degrees Celsius for 20 minutes.
- Remove and enjoy hot from the pan!
Notes
- You can substitute the fish spice for chicken spice, which is equally as delicious!
I’ve been handed a black bream this evening, from my neighbour who goes fishing often, and after searching for some ideas I’m going to try yours tomorrow night. Would you suggest anything to go as a side dish with this?
Hi, I made this recipe last night, I didn’t use a black bream (Hottie) but rather a Jan Bruin that I spearfished. It was one of the best fish dishes that I have had. Extremely good. The marinade on the skin works magic.
Sincere Regards
Jan