Name: Whole Fish on the Spit
Yield: Serves 6
Ingredients: 2 oz (50 g) ghee (unclarified butter); Salt and pepper; 2 onions, chopped; 1 tablespoon aniseeds or dill; 6 cardamom pods; 1 × 3 lb (1.4 kg) fish (cod, saithe or bream), cleaned with head and tail removed; 4 tablespoons coriander; ½ teaspoon paprika; 4 tablespoons parsley, chopped; 1 green pepper, sliced; 2 cloves garlic, crushed; 2 tablespoons mint, chopped; Juice of 1 lemon or lime; 5 fl oz (150 ml) yoghurt, whipped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

1 × 3 lb (1.4 kg) fish (cod, saithe or bream), cleaned with head and tail removed
½

Method

Roast the paprika and coriander in a frying pan. Then grind together with the other spices, onions, garlic, herbs and green pepper. Make a paste of this mixture with the yoghurt and lemon juice.

Prick the fish all over and rub the mixture all over it. Season with salt and pepper. Leave to marinate for 1 hour.

Put the fish on the grill with a drip tray underneath to catch the jui