Whole fish is what I look forward to eating more than anything else and throughout my travels around the globe it is the first thing I hunt out. Each country has their own way of cooking whole fish and they all treat it with the utmost respect. When cooking whole fish you retain moisture and flavour which are the two most important factors when cooking seafood.
Heat a large frying pan and warm your olive oil to hot.
Add your dusted fish when the oil is hot and cook on the skin side until golden and crisp.
Turn over and add the butter and let turn a nut brown colour.
Add in the lemon juice, garlic, chilli and sage and cook for a minute and then add in the potatoes, tomatoes, caper berries, lemon (flesh side down) and olives and cook for a further minute until the fish is cooked.
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