Whole Fish on the Spit

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

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

Fish course
Pescatarian
Spicy
Gluten-free

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