AT A GLANCE
"There's nothing better than a whole fish cooked over coals. I especially love John Dory, and rubbing it with chermoula and marinating it overnight adds great flavour."
You'll need to begin this recipe a day ahead.
|01||For chermoula, dry-roast coriander seeds until fragrant (1 minute), then finely grind in a mortar and pestle. Combine in a bowl with remaining ingredients, season to taste and set aside.|
|02||Slash fish diagonally twice on each side, cutting to the bone. Rub chermoula into fish, massaging in well, place on a tray, cover and refrigerate to marinate (24 hours).|
|03||Preheat a barbecue or char-grill pan to medium-high heat. Drizzle fish with a little oil and barbecue, turning once, until just cooked through (10-15 minutes each side).|
|04||Meanwhile, for zucchini and frisée salad, cut radicchio and witlof into thin strips and combine in a bowl with frisée, zucchini and chives. Whisk oil, juice and mustard in a separate bowl to combine, season to taste, drizzle over salad and toss to combine.|
|05||Serve fish with zucchini and frisée salad and lemon cheeks.|
2011 HELM CLASSIC DRY RIESLING, CANBERRA DISTRICT, NSW. , suggested by MAURICE TERZINI & ROBERT MARCHETTI