Whole marinaded toothfish
Here in South Georgia you rarely have all the right ingredients for any recipe in the cookbooks, so once again this recipe was invented out of necessity one night when I had invited the whole Island population (that’s nine of us!) for a Greek supper.
A small whole toothfish trunk, approx 4lb
125ml Olive Oil
Juice of one lemon
Pinch of salt
Ground fresh black pepper
125ml dry white wine
Splash of white wine vinegar
1/2 tsp each of dried tarragon, thyme, rosemary and parsley
- Skin the fish.
- Mix all the other ingredients and marinade fish for a hour at least in the fridge, turn it over half way if you remember.
- Heat the oven to 180/350 degrees.
- Put the marinaded fish in a large dish and cover. Save any marinade for basting.
- Bake for 45 mins then uncover and bake for a further 30 minutes, basting with saved marinade.
- Serve whole.