I love garfish. The bones can be a deterrent for some, but don’t let them get in the way of enjoying a beautiful fish. It has a delicate flavour and marries well with the subtle balance of the herbs and marinades in this recipe. Marinate the garfish overnight because it elevates the very delicate flavour of the fish against the fennel and radicchio.

Ingredients for the fish:

12 pieces whole garfish
200ml olive oil
2 lemons, juiced and zested
8 sprigs thyme, chopped
8 sprigs tarragon, chopped
8 sprigs dill, chopped
8 sprigs basil, chopped
6 cloves garlic, chopped
Sea salt and pepper

Ingredients for the salad:

2 bulbs fennel, shaved
2 radicchio heads, trimmed and torn
4 pears, cored, peeled and sliced
Basic vinaigrette

Method:

Whisk the olive oil, lemon juice and zest together and massage over the fish.

Mix all the herbs and garlic together and place inside the belly and outside of the fish, leave in the fridge overnight to marinade.

Pre-heat the barbeque, remove the fish from the fridge, season with salt and pepper. Place the fish on the barbeque, allow to cook on 2–3 minutes per side.

Toss the fennel, radicchio, pear and vinaigrette in a bowl and season with salt and pepper.

Place the garfish on a serving plate with the salad on the side.

Donovan Cooke’s The Atlantic at Home is available online and in stores now.

Donovan Cooke will be signing copies of his book at the Meat & Fish Hall at Queen Vic Market on September 5 between 11.10-11.40am.

theatlantic.com.au