2 large tomatoes
1/4 cup (60 ml) olive oil
2 green onions (shallots), thinly sliced
2 cups (140 g) fresh breadcrumbs (see tip)
1/2 cup chopped parsley
1/4 cup (40 g) chopped pine nuts
2 kg whole fish, such as Jew fish, snapper or Barramundi
1/4 cup oregano leaves
lemon wedges to serve


1. Preheat oven to 200%C 
2. Finely dice one tomato and slice remaining one, reserving for later
3. Heat half of oil in a fry pan on low
4. Sauté onion 3 minutes, until soft, add diced tomato, cook another minute
5. Remove from heat, stir in breadcrumbs, parsley and pine nuts, season to taste
6. Make three diagonal cuts through thickest part of each side of fish
7. Fill cavity with breadcrumb mixture and place fish in baking pan
8. Season well and scatter any leftover breadcrumb mixture over fish
9. Top with tomato slices and oregano, drizzle with remaining oil
10. Cover with foil and bake for 30-35 minutes, until just tender
11. Serve with lemon wedges


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