Cooking class: Barbequed fish

Welcome to Weight Watchers cooking class! Follow our step-by-step guide to serve up a whole barbequed fish, cooked to perfection.
Barbequed fish

Step-by-step

BBQ Fish 1 Place the fish on baking paper and stuff the cavity with celery and half the dill
Step 2 2 Cover the fish with baking paper and three more sheets of foil, then fold edges to make a well-sealed parcel
Step 3 3 Add lemon to the barbeque, cut-side down. Check if fish is cooked by cutting a slit in the thickest part

Barbequed whole fish with salsa
Serves: 6
PorPoints® value per serve: 4½
Prep: 10 min
Cooking: 30 min
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kalamata olives 12, pitted and cut into slivers
baby capers 1 tbs, rinsed and drained
cherry tomatoes 250g, quartered
red onion 1 tbs, finely chopped
olive oil 2 tsp
white-wine vinegar 2 tsp
Red Emperor whole fish 1 x 1.8-2kg, cleaned and scaled
celery sticks 2, chopped
fresh dill 1 bunch, roughly chopped
lemons 2, halved
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1 To make the salsa combine the olives, capers, tomatoes and onion in a bowl. Drizzle with oil and vinegar and season to taste with black pepper. Set aside.

2 To prepare fish, preheat a barbeque until hot. Place three pieces of foil, about 60cm in length, on a bench top, overlap slightly, making sure it is wider than the fish. Line with a sheet of baking paper. Place the whole fish on baking paper and place celery and half the dill in the cavity. Pat remaining dill onto both sides of fish.

3 Cover fish with another piece of baking paper and three more pieces of foil. Fold edges of foil to make a well-sealed parcel, then place on barbecue and cook for 15 minutes.

4 Carefully turn over fish parcel and cook for another 10-15 minutes or until the fish is cooked through. To see whether fish is cooked you will need to cut through the foil and, with a sharp knife, cut a slit into the fish in the thickest part. The flesh should be opaque. Remove parcel from barbeque and place on a platter. Leave to rest for 5 minutes, before serving.

5 Add lemon to the barbeque, cut-side down and cook for 1-2 minutes or until caramelised and golden. Unwrap fish and serve with the olive and tomato salsa and lemon.

Note:
Red Emperor fish is delicious and has a sweet and delicate flavour, however, any suitably sized whole fish may be used.

To cook in an oven, preheat to 200°C and place the wrapped fish on a baking tray. Bake for 30-40 minutes or until cooked.