2 kg rock flathead – get your fish monger to scale and gut
4 garlic cloves, 4 sprigs thyme, lug of olive oil, salt and black pepper for roasting
4 stalks of green garlic
Pinch of chopped flat leaf parsley
a few chopped mint leaves
80 ml extra virgin olive oil
2 lemons juiced
splash of sherry vinegar
a hand full of winter purslane
sea salt and cracked black pepper
1 Lay flat head on a clean chopping board and make an incision, cutting the fish in two. Use the bottom of where the fish was gutted as a guide which will result in a 1kg tail for roasting, free of pinebones. Reserve upper body filets for another use.
2 Preheat oven to 190°C
3 Place tail on a roasting tray and dress with oil, salt and pepper, place thyme and garlic under the fish and allow to come to room temp. Aprrox 20mins
4 Meanwhile, char grill the green garlic then place in a metal bowl covered in plastic to finish steaming.
5 Place fish in the oven and set a 10min timer.
6 Remove green garlic and on a clean board chop reasonably finely. Place in a mixing bowl and stir in oil, juice, vinegar, mint, parsley and seasoning. Taste the salsa as further adjusting may be required. The char grilling should create a nice charred/BBQ flavour with the fresh herb and acidity breaking through.
7 Test fish by gently squeezing the thickest part. It should JUST feel as if the internal fish flakes are moving on each other but leave a little underdone as it will continue cooking on the bone.
8 Place cooked fish on a large platter, dress with salsa, puslane greens, a lug of good olive oil, squeeze of lemon, few extra lemon wedges and extra sea salt and cracked black pepper. Enjoy!