Name: Roast whole dory with caramelised garlic and crushed black pepper
Yield: 2
Ingredients: 100 gm butter, coarsely chopped; 2 whole dory, heads removed (about 750gm each); 1 tbsp whole black peppercorns, toasted and coarsely crushed; 300 ml fish stock; 2 tsp finely chopped flat-leaf parsley; Caramelised garlic; 30 gm butter; 12 cloves of garlic, peeled; 2 tsp white sugar; 40 ml fish stock

Roast whole dory with caramelised garlic and crushed black pepper

Australian Gourmet Traveller seafood recipe for roast whole dory with caramelised garlic and crushed black pepper by Fish Face restaurant's Steve Hodges

Serves 2

Ingredients

100 gm butter, coarsely chopped

2 whole dory, heads removed (about 750gm each)

1 tbsp whole black peppercorns, toasted and coarsely crushed

300 ml fish stock

2 tsp finely chopped flat-leaf parsley

Caramelised garlic

30 gm butter

12 cloves of garlic, peeled

2 tsp white sugar

40 ml fish stock

Method

Main

1.For caramelised garlic, preheat oven to 180C. Melt butter in a heavy-based oven-proof saucepan until golden, add garlic, stir to combine, then scatter with sugar and stir for 3 minutes or until garlic is golden. Add stock, cover and roast in the oven for 5 minutes.

2.Increase oven temperature to 200C. In a large cast-iron frying pan, melt butter, add dory, caramelised garlic cloves and black pepper and cook over high heat for 3 minutes or until browned. Turn and add fish stock, then bring to the boil, cover, transfer to oven and roast for 6 minutes. Turn fish and roast for a further 6 minutes.

3.To serve, place dory onto a plate, spoon over juices and garlic and scatter with parsley.