Pete Evans features this no-nonsense dish at Hugos Manly, and is so good one of his friends once told him it could be the best fish dish he’s ever eaten!
Preheat the barbecue hotplate to medium. Scatter a large tray with the flour and season with salt and pepper.
Make 6 incisions across the top of the fish on an angle. Lightly dust the fish in the seasoned flour and shake off any excess.
Grease the hotplate with a little of the olive oil. Place the fish, skin side down, on the hotplate and cook until golden and crisp, then turn over, cover and continue to cook for a further 4 minutes or until just cooked through.
Heat the oil and garlic in a saucepan on the barbecue until the garlic is just starting to colour. Remove from the heat and add the parsley and red wine vinegar (be careful as it may spit) and season with salt and pepper.
Place the fish on a serving plate and spoon over the dressing. Serve with lemon wedges, if you like.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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