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allow at least an hour for a fish that size, maybe more if the oven isn't fan forced. Make sure you pre heat the oven.
We have a 2kg sweetlip in the oven with the usual seasoning etc etc and wrapped in foil sitting on a rack in a baking dish. The oven has been on for 30 mins at 220 deg and the blasted fork wont even look like going in nice and easy into the fish.
How long should a fish like this take to cook?
The wife is getting shitty waiting for dinner. Any help appreciated.
allow at least an hour for a fish that size, maybe more if the oven isn't fan forced. Make sure you pre heat the oven.
GO THE CRUISER UTES!
....OH WHAT A FEELING!
by now im guessing you have digested it LOL
thanks guys. Left it in for another 15 mins and while it looked great and the juices tasted great the fish was a little dry...well very dry actually. I think I will fillet fish that size from now on.
Thanks again.
Brett
Have the oven a little hotter....Like 260-280 and plenty of lemon juice in the foil. About 45 mins I would say in the top of the oven not in the middle like a cake.
Angla
If it was dry, you left it in for too long. We cook our whole fish in the weber- cant beat it! We have a gas weber (lazy persons weber) and cook fish that size for around 30 mins on high. ALways comes out juicy and succulent. Thry adding a bit of lemon juice or wine or water- whatever, inside the foil around the fish, this will help to "steam" it and retain the moisture.
What a waste of a good fish! I suggest doing your research BEFORE cooking next time. Better still, bring it over here and we will cook it for ya!!!
Brett, Kalli Orekksi (Bon Appatite) before i go any further..
Yes important to preheat your Oven, and with sweetlip and most oven baked fish or grilled fish for that matter it pays to make up something to baste your fish with to bring out its hidden tastes
"Oregan Sauce" if it may be called that..
For one Fish all you need is 1/4 cup of Olive Oil and 1/4 of squeezed lemon juice , about a teaspoon of crushed/ground oregano leaves and beat contents till oil emulsifies
Cut a couple of slits down the side of Fish and push a dab of Butter into each slit..
Can place some chopped celery and carrot if you wish in the stomache cavity of the fish along with a little parsely..
baste the oregano sauce over both sides of your Fish , wrap in foil and in the oven she goes ..
Threee quarters of an hour to an hour should see the job done...
When you unwrap and serve the fish it does pay to pour a little of the ramaing oregano sauce over the fish prior to eating
Tastes great done in the Oven or Webber or even in among the ashes if yer out camping
Do all me Oven/Webber baked fish this way..
Cheers
ok brett now we all know that you have found a spot to get some nice lipper so...
STOP BOASTING
Seafood Pie
400g sweetlip fillets 400mls water or stock or other reef fish, cut juice of 1 lemon in strips 1 bay leaf 200g Sydney rock oysters (or mixture fresh-ground black of shellfish) pepper 100g mushrooms, sliced pinch Cayenne pepper l tab dill or basil 2 tabs cornflour 3 shallots (finely chopped) (dissolved in stock) 60g capsicum (cut in strips) 40g grated hard cheese 2 sheets Filo pastry Bring the water, bay leaf and lemon juice to the boil and add the fish and simmer for 4-5 minutes. Remove the fish with a slotted spoon and place in a pie dish. Blanch Sydney rock oysters in stock for one minute and add to the fish. Layer the mushrooms, dill or basil, shallots, celery and capsicum on the seafood. Thicken the stock that the seafood has been cooked in with cornflour, add the pepper and check seasonings. Pour the sauce over the seafood. Top with filo sheets folded and trimmed to fit over the seafood mixture, and grated cheese, and bake at 200°C for 15-20 minutes until the top has browned. SERVES 4.
or
Pan-fried Sweetlip with Summer
You need:
½ tsp grated ginger
1 or 2 finely diced chilli
Juice of half a line
½ tsp ground cumin
3-4 diced fresh peaches
4 fillets sweetlip
Method:
Combine the ginger chilli, cumin, limejuice and diced peaches, adjusting the flavours to taste. Pan-fry the sweetlip fillets over a medium – high heat, cooking for 2-3 minutes each side, depending on the thickness of the fillets.
On a plate, lay a bed of salsa, and place the sweet lip fillets on top. Serve with your favourite summer salad.
This is a light, summery dish that’s great for long, lazy lunches and quick and simple enough to prepare for a mid week dinner.
Thanks a lot for the tips guys.
We are not big fish eaters and ordinarily fillet the fish and most results are very good but this time I thought I would give something else a go. I di place olive oil, white wine fresh basil, mint, and pepper and salt. # cuts in each side of the fish and stuffed with butter. There was a lot of liquid present when I opened the foil.
I think the fish was too thick at one end and in order to cook it through the thin end became overcooked.
I will give the wife all of the recepies . That will keep her busy because , as Krazyfisher said I have found a very good Lipper spot .Brag Brag.....
Make sure the cavity of any whole fish is stuffed with a good moist stuffing so as to reduce the drying out process.
Oh yeah...the weber is the way to go.
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