Choose medium to large garfish for this recipe and ask your
fishmonger to butterfly them for you, leaving the head and tail
intact. King George whiting works equally well for this dish.
800 gmsmall sebago potatoes, sliced 5mm thick150 gm(½ cup) good-quality mayonnaise30 gmcornichons, coarsely chopped1½ tbspsalted baby capers, rinsed and drained2golden shallots, finely chopped2 tbsplemon juice, or to taste8garfish, butterflied, head and tail intact2lemons, halved lengthways and thinly sliced crossways30 mlolive oilQuick pickled cucumber1½Lebanese cucumbers, unpeeled, halved, seeds removed, thinly sliced2 tbspwhite wine vinegar2 tspcaster sugar
Combine potato in a saucepan with cold salted water, cover, bring to the boil over high heat. Uncover, cook until just tender (5-6 minutes), drain, transfer to a bowl. Combine mayonnaise, cornichons, capers, shallot and lemon juice in a separate bowl, season to taste, add to potato, toss to combine, set aside.
For quick pickled cucumber, combine cucumber and 1 tsp sea salt in a sieve, stand 10 minutes. Squeeze out liquid, combine in a non-reactive bowl with remaining ingredients, season to taste, set aside.
Preheat a char-grill over high heat. Season garfish cavities to taste, stuff with lemon slices, secure with kitchen string. Drizzle with oil, season to taste and char-grill, turning once, until golden and just cooked through (2-3 minutes each side). Serve hot with potato and caper salad and pickled cucumber.