Ingredients
* 8 whole garfish, about 150g each
* 6 lemon wedges
* Juice of 2 lemons
* 6 tbsp extra virgin olive oil
* 4 tbsp parsley, finely chopped
* 2 cloves garlic, minced
* Salt and cracked pepper
* 100g mixed-leaf salad
Method
Gut and scale garfish. Take 2 lemon wedges and rub vigorously in cavities of fish. With each fish, take the long beak, bend body around and jab it into tail end, making garfish into a ring. A sharp, thin knife can be used to make a hole in tail end to help insert. Once finished, place fish on a tray. In a bowl, mix 4 tbsp extra virgin olive oil with lemon juice, parsley, garlic, 2-3 pinches of salt and a few turns of pepper. Spoon a little mixture on to each fish, keeping some for final dressing. Heat barbecue grill plate and scatter with remaining olive oil. Grill garfish for about 2 minutes on each side and season with some more salt and pepper. Scatter salad leaves on to serving plates, arrange fish on top with lemon wedges and dress with remaining mixture. Serves 4 as a main course.
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