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Whole barbecued fish with chilli and peach salsa

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

By Lisa Featherby
  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
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There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish. A chilli-peach salsa, all sweetness and spice, only adds to the sunny feeling.

Ingredients

  • 1½ tsp fennel seeds
  • 1.8 kg red emperor, cleaned and scaled, at room temperature
  • 1 large fennel, bulb thickly sliced, fronds reserved
  • 1 lemon, thickly sliced
  • Olive oil, for drizzling
Chilli and peach salsa
  • 5 peaches, diced
  • 5 long green chillies, thinly sliced
  • 1 small white onion, diced
  • Juice of 4 limes
  • ¼ cup coarsely chopped coriander

Method

  • 1
    Dry-roast fennel seeds in a small frying pan until fragrant (10-20 seconds). Coarsely crush with a mortar and pestle.
  • 2
    Preheat a barbecue to high. Place fish in a roasting pan lined with baking paper and stuff cavity with half the fennel and lemon. Spread remaining fennel and lemon around fish, drizzle with oil and scatter with crushed fennel seeds, fennel fronds and a generous pinch of salt. Reduce barbecue to medium and roast fish, covered, until flesh flakes easily (35-40 minutes).
  • 3
    Meanwhile, for salsa, stir ingredients in a bowl to combine and season to taste.
  • 4
    Squeeze roasted lemons over fish and serve with roasted fennel and chilli and peach salsa.