4 x 150g garfish, butterflied, head removed but with tails on
200g melted butter
1 cup coarse breadcrumbs
1/2 cup grated Parmesan
1 tablespoon freshly chopped parsley
1 pinch cayenne pepper
1/4 tsp finely grated lemon zest

For the salad
1 head Frisee lettuce, yellow Centre leaves only
1/4 bunch continental parsley leaves
1 punnet cherry tomatoes, salted and lightly dried in a very slow oven
1 Spanish onion sliced into thin rings
1 teaspoon lemon juice
4 teaspoons olive oil
Salt and pepper to taste


1. Pre-heat oven to 250C.
Breadcrumb Topping 
1. Combine breadcrumbs, Parmesan, parsley, cayenne pepper 
2. Add lemon zest and pour in half the melted butter
3. Rub butter through the crumbs as if making a crumble topping
4. Idea being to cover all crumbs with butter to turn golden in oven
5. Trim fish head end to same shape as tail end 
6. Fold fillets in half so they are even with just the tail sticking out
7. Place kitchen paper on heavy-bottomed baking tray butter liberally
8. Place garfish on top making sure a couple of Centimetres between
9. Season fillets and liberally coat with melted butter
10. While butter on fish is soft put a blanket of breadcrumb mixture
11. Apply liberally but don't pat down
12. Place fish in hot oven about 5 minutes or until crumbs are golden
13. Remove from tray place 2 fillets on each plate tails pointing out
14. Gap between for the salad, garnish with salad and a lemon half



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