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Susan Danford’s baked yellowtail with lemon salt and aioli

Name: Susan Danford's baked yellowtail with lemon salt and aioli
Cook time: 45 min
Yield: 4 - 6
Ingredients: 1 x whole fresh yellowtail (ask your fishmonger to scale and gut it for you); 100g butter, softened; 2 – 4 garlic cloves, crushed; 15ml (1 tbsp) grated lemon rind; 30ml (2 tbsp) sea salt flakes; Aïoli; 125ml (½ cup) whole egg mayonnaise; 2 garlic cloves, crushed; lemon wedges, to serve

March 24, 2015 (Last Updated: January 11, 2019)

Recipe by Susan Danford

Styling by Nomvuselelo Mncube

Print Recipe

Susan Danford's baked yellowtail with lemon salt and aioli

Serves: 4 - 6

Cooking Time: 45 minutes

Ingredients

1 x whole fresh yellowtail (ask your fishmonger to scale and gut it for you)
100g butter, softened
2 – 4 garlic cloves, crushed
15ml (1 tbsp) grated lemon rind
30ml (2 tbsp) sea salt flakes
Aïoli
125ml (½ cup) whole egg mayonnaise
2 garlic cloves, crushed
lemon wedges, to serve

Instructions

Preheat the oven to 200°C.

For the fish, use a small sharp knife to make slits in the skin. Combine the butter and garlic, and spread 7,5ml (1½ tsp) of the butter mixture into the cavity of the fish. Spread the remaining butter mixture over the fish.

Place the fish on non-stick baking paper on a baking tray and bake in the preheated oven until cooked through, 30 – 40 minutes. (To check if the fish is cooked through, insert a knife tip into the thickest part and keep it there for 30 seconds, if it comes out hot, the fish is done.)

Mix the lemon rind and salt in a bowl. Set aside until needed.

For the aïoli, combine the mayonnaise and garlic. Set aside until needed.

Serve the fish with lemon salt, mayonnaise (aïoli) and lemon wedges.