I bought this fish at the Queen Victoria Market. What motivated me to buy it was the sustainable label. My fish vendor does not usually label his fish as sustainable and I was quite impressed. In fact I shook his hand.
I chose to ignore the fact that it comes from New Zealand – flown in daily the vendor said. Unfortunately it is not exactly local. It was $32.00 per kilo. It weighed one kilo.
He always asks me if I want whole fish filleted. I always say no.
‘Best steamed’ he said. So I chose to bake it in baking paper – in cartoccio – it keeps in the moisture.
I wanted to taste the fish not drown it in flavours so I chose simple flavours: caper berries, slivers of garlic and some parsley and fresh rosemary and bay leaves to stuff the cavity of the fish.
You will notice that the fish is greenish-blue to blue-black in colouring. It is a white fish with medium texture and the flesh remained very moist.The Blue Cod are caught sustainably because potting is used – The pots are baited and once the fish is inside they are trapped. Each pot is set at a size that allows younger undersized fish to escape and any by-catch is released unharmed.
If I want sustainable fish I have to be prepared to pay for it and you can see why the price is high.
Either use 2 sheets of baking paper or use one sheet of baking paper on top of some metal foil. The two layers will help prevent the paper from breaking when you put it in a serving dish.
1 fish, 1k – I used Chatman Islands Blue Cod
fresh rosemary and bay leaves to insert in the stuffing
3 large garlic cloves, cut into slivers
¼ cup extra virgin olive oil
salt and freshly ground black pepper
caper berries, about 10
½ cup of chopped parsley
Preheat oven to 220C
Make sure the cavity of the fish is very well cleaned and stuff it with the rosemary and bay.
Place 2 large sheets of baking paper on a baking tray, sprinkle it with salt, pepper and a drizzle of extra virgin olive oil. Sprinkle a little parsley some garlic slivers and some capers on the paper and place the fish on top.
Repeat what you did on the bottom of the fish on top of the fish.
Wrap the fish completely in the paper and place it in a baking pan, then bake in the oven for 25- 30 minutes. (I prefer my fish not to be overcooked). Remove the pan from oven and leave the fish wrapped up in the paper for an extra 10 minutes.
Take it out of the paper and keep the juices as the sauce. Drizzle a little extra olive oil on top and some more freshly ground black pepper – I cannot help being Italian!