Lemon And Parsley Whole Baked Fish

• 1 (2 kg) whole fish, cleaned, scaled, patted dry inside and out
• 2 garlic cloves, sliced finely
• 1 cup chopped parsley
• 1/2 preserved lemon, discard flesh and use skin only and chop it fine
• 2 tablespoons toasted pine nuts (I do mine in a dry pan over medium heat)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/3 cup olive oil

1. Heat your oven to 180c.
2. Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
3. Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
4. Smear this paste inside and on the outside of the fish.
5. Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
6. Serve with the juices spooned over.

fish, garlic, parsley, lemon, nuts, pepper, salt, olive oil

Taken from www.food.com/recipe/lemon-and-parsley-whole-baked-fish-459460 (may not work)