Recipe
Feed la famiglia with Sooshi Mango's pesce al forno
Light, fragrant and effortlessly impressive, this Italian-style roast fish proves you don’t need much to create a show-stopping meal.
By Andrew Manfre, Carlo Salanitri and Joe Salanitri
Pesce al forno is like the cool, sophisticated cousin of pasta al forno. Pasta al forno is the rowdy, cheesy party animal always stealing the show at Sunday lunches. But pesce al forno? It’s the calm, collected one, probably sipping a Bellini and judging you for supporting Roma.
Serves 4–6
Ingredients to make Sooshi Mango's pesce al forno recipe
- 1 × 2 kg (4 lb 8 oz) whole white fish, such as snapper or John Dory, cleaned and gutted (approx. 400–500 g/14 oz—1 lb 2 oz per person)
- fresh rosemary, thyme and parsley sprigs
- 2 garlic cloves, sliced
- 1 lemon, sliced
- 2 tablespoons olive oil
- salt and freshly ground black pepper
How to make Sooshi Mango's pesce al forno recipe
Preheat the oven to 180˚C (350˚F). Salt the cavity of the fish well, then insert the herbs (setting aside two rosemary sprigs), half the garlic and 4–6 slices of lemon. Rub both sides of the fish with the oil and season with salt and pepper.
Lay the fish in a roasting tin large enough to comfortably fit the fish. Lay one rosemary sprig underneath the fish and another on top, along with the remaining lemon slices and garlic. Cover the tin with aluminum foil and bake for 30–35 minutes, or until cooked through.
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Images and text from by Sooshi Mango by Joe Salanitri, Carlo Salanitri and Andrew Manfre, photography by Mark Roper. Murdoch Books RRP $39.99.
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