Time:30 mins - 1 hourServes:6 - 8
A whole fish at the centre of the table is a wonderful sight. At Christmas,my mother and grandmother would stuff a large fish with a punchy mixture of capers,olives,tomatoes and garlic – essential flavours of our Maltese heritage.
Here,I’ve added some almonds for crunch and split the mixture into two. One half is mixed with coarse breadcrumbs for the stuffing;the other half becomes a salsa,bringing a sharpness and freshness to the dish.
A whole fish is an impressive main course and,when cooked on the bone,succulent and full of flavour. I use snapper,but any large fish that is suitable for roasting is perfect;ask your fishmonger for the best option on the day. If you can’t find a fish large enough,use two smaller whole fish and reduce the cooking time,as needed.