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salt crusted fish with gremolata

This is a delicious guest recipe by Julie Ray, who teaches at the Sydney Fish Markets and locally. She is an all round seafoodie who has been on belly a couple of times to discuss sustainable seafood options, and give us lots of great information on cooking with fish.  This recipe is from the 10 October 2008 show.


Serves 8 Prep:10 min Cooking time: 35 min

2 x 1kg whole snapper, gutted and scaled
3kg coarse sea salt
1 bunch flat leaf parsley, finely chopped
3 cloves garlic, crushed
1 tablespoon fine lemon zest
2 tablespoons extra virgin olive oil

Pre-heat BBQ or oven to 250C.

Combine all ingredients in a small bowl, except for fish and salt.

Pat dry the fish inside and out and fill cavity of both fish with half  the gremolata. Put remaining gremolata for serving.
Place half the salt on to two oven trays which are large enough to hold each fish. Place the fish on the salt.

Put the remaining salt into a colander and run quickly under the cold tap until the salt is damp. Press the salt firmly over the fish, making sure they are completely covered, mould into a nice shape.

Place on pre-heated BBQ or in oven for 35 minutes. (Please note, if using a BBQ lower the hood for cooking. If the BBQ does not have a hood use a deep oven tray to cover).

Remove the fish from BBQ or oven and allow to stand for 5 minutes. To serve, use a hammer to break open the crust and lift away with the scales and skin.  Sprinkle over the reserved gremolata.

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