1/4 cups olive oil
2 spring onions (thinly sliced)
2 tomatoes (large, 1 finely diced, 1 sliced)
1 1/2 cups fresh breadcrumbs
3 tablespoons fresh parsley leaves (chopped)
1/4 cups pine nuts (chopped)
2kg whole fish (such as Snapper or Bream)
1/4 cups fresh oregano leaves
Lemon wedges (to serve)


1. Preheat oven to 200°C.
2. In a frying pan, heat 2 tablespoons oil over low heat.
3.  Sauté spring onions 3 mins, until soft. Add diced tomato cook 1 minute
4. Remove from heat, stir in breadcrumbs, parsley and pine nuts, season to taste
5. Make 3 diagonal cuts through thickest part of each side of fish
6. Fill cavity with breadcrumb mixture and place in a baking pan
7. Season and sprinkle with any leftover breadcrumb mixture
8. Top with sliced tomato and oregano drizzle with remaining oil
9. Cover with foil and bake for 30-35 mins, until just tender
10. Serve with lemon wedges


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