Today we’re teaching you to fillet a whole fish without damaging the flesh. It can seem like quite a task, but don’t worry, we’re here to help!

STEP 1 – Rinse and pat dry until the fish is no longer slippery.

STEP 2 – Use a butter knife to scale it, making short, strong strokes.

STEP 3 – Use a heavy knife to remove the head.

STEP 4 – Insert the knife into the tail end and draw it through the fish until you reach the other end.

STEP 5 – Remove the guts and black lining from inside. Rinse.

STEP 6 – Insert the knife behind the pectoral fin. Cut down to the spine.

STEP 7 – Fillet along and down the backbone, cm by cm, until the fillet comes away from the spine. Repeat on the other side.

STEP 8 – With the fillet skin-side down, insert the knife just above the skin, removing it with a sawing motion.

STEP 9 – Remove the bones with a set of heavy-duty tweezers.

STEP 10 – Cut up the fillets into bite-sized chunks and they will be good to go for our yummy snoek soup.

The post Here’s how to fillet a whole fish appeared first on MyKitchen.

How gorgeous is this Greek whole baked fish? And you won’t believe how easy it is to make at home. So if you are having family and friends over and you guys are missing those summery fish braais, here’s your solution.

SERVES 2 // COOKING TIME 60 mins

INGREDIENTS
5 pickled vine leaves, optional
1 kg fresh fish, scales and entrails removed
1 large lemon, thinly sliced
2 cloves garlic, thinly sliced
Handful origanum sprigs
½ cup Kalamata olives, pitted
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
50g butter
4 tbsp capers

METHOD
1. Preheat oven to 180°C.
2. Spread the vine leaves along the bottom of a roasting tray. Place the fish on top and stuff with lemon slices and garlic.
3. Scatter the origanum and olives over the fish. Drizzle with olive oil and season with salt and pepper.
4. Place the fish in the oven for 20–25 minutes, or until fish is opaque and the flesh flakes with a fork. If the fish is not cooked, return to oven for 5–10 minutes.
5. During the last 5 minutes of the fish cooking, place the butter in a shallow frying pan over high heat and cook until the milk solids on the base of the pan have turned a golden-brown colour and the butter smells nutty.
6. Remove the pan from the heat and add the capers.
7. Pour the burnt caper-butter over the fish and serve with fresh herbs and a green leafy salad.

The post Whole baked fish with olives and capers appeared first on MyKitchen.