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Completely clean fish – remove fins, tail and head if desired/ necessary.
Score fish with sharp knife. Place fish on cooking foil and marinade with salt,
lemon juice, pepper. Add a little wine, lay onion, mushroom, carrots, ginger
and red pepper under fish and in cavity, mostly on top.
Wrap up foil to seal, place on high wire rack in Superchef. Cook for 15-20
minutes at 180 C/190 C. Check and if ready, remove and serve in foil.
Ready when white and flaky.
Fish is ready when the thickest flesh is white through and separates (flakes)
easily – place the thickest part towards the glass.
GRILLED OR BBQ PRAWNS
1 kg large prawns
BBQ Marinade
1 small onion, peeled and
finely chopped
1 teaspoon sesame oil
2 tablespoons white wine
2 tablespoons lemon juice
1 clove crushed garlic
To grill: Rinse and pat dry prawns, coat with grill marinade.
To BBQ: Shell and clean, leaving the tail intact. Set aside.
Prepare marinade by combining all ingredients. Add prawns and refrigerate
for an hour.
Drain marinade from prawns, bring to room temperature. With wire rack on
high, preheat oven to 210 C. Arrange prawns directly on wire rack, leaving
some space between them. Grill for 6-8 minutes. Meanwhile, warm reserved
marinade. Thinly coat prawns with marinade before serving.
Very large prawns will take longer to cook and smaller prawns will cook
quicker.
Fish - whole or fillets
2 tablespoons Dijon mustard
2 tablespoons tomato puree
1 bunch fresh thyme
Superchef
Superchef
Superchef
Superchef
Grill Marinade
¼ cup melted butter
1 clove crushed garlic
2 tablespoons lemon juice
BAKED FISH
Salt and Pepper to taste
2 tablespoons olive oil (optional)
A few sprigs of dried thyme
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