WHOLE ROASTED KINGFISH WITH SALSA VERDE

There is a fisherman at the weekly markets. He sells fish caught on his family trawler, as well as some other produce from around the area. Today he had nice looking prawns from Ballina just down the coast, but it was the whole kingfish caught locally that caught my eye. I brushed it with olive oil and sprinkled it with salt, then roasted it at 180C for 25 minutes. The salsa verde contains parsley, garlic, anchovy, cornichons, olive oil and white wine vinegar. Another family at the markets grows lettuces and herbs - and that is what went into the salad.

WHOLE ROASTED KINGFISH WITH SALSA VERDE