Prawn- and scallop-stuffed Murray cod with dill tartare sauce

Ingredients

FOR THE FISH

• 1 brown onion, thinly sliced

• 3 garlic cloves, sliced

• 1 tbsp olive oil

• 1.5kg whole Murray cod, filleted, skin on

• 50ml white wine

• juice of 1 lime

• 2 fresh bay leaves

• 30g soft butter

  Plus: some butchers string

FOR THE FILLING

• 100g scallop meat, finely chopped (approx. 8-10 scallops)

• 100g wild king prawn meat, finely chopped (approx. 2 extra-large king prawns)

• 50g panko breadcrumbs

• 40ml milk

• 1 egg

• 2 garlic cloves, minced

• 1 tsp Worcestershire sauce

• 1 tsp flaked salt

• black pepper

FOR THE TARTARE SAUCE

• 1 medium-sized shallot (30g), peeled and finely chopped

• ¼ cup cornichons (about 10), finely chopped

• 2½ tbsp salted capers, rinsed and finely chopped

• 150g mayonnaise

• 1 tbsp lime or lemon juice

• salt and black pepper, to taste

• 2 tbsp chopped dill

• 80g Greek yoghurt

Method

1. Step 1

   Preheat oven to 160C fan-forced (180C conventional). Line a tray with baking paper and, on it, place the sliced onion and sliced garlic. Toss with a tablespoon of olive oil and a pinch of salt and set aside.

2. Step 2

   Season both sides of your fish fillets with salt and pepper and set aside.

3. Step 3

   Lay one fish fillet, skin side down, on your chopping board. Under it place three long pieces of butchers string, which you’ll use to tie both fillets together. Mix all the filling ingredients together and pile on top of the first fillet. Place the second fillet on top of the filling, in the same orientation as the bottom piece, and use the string to tie the two pieces together like a sandwich. Not too tightly, though: you just want to hold the pieces together. Gently transfer the fish to the tray with the onions.

4. Step 4

   Splash the top of the fish with the wine and lime juice and season with a little salt and pepper. Place a bay leaf under two of the tied strings and dot the top of the fish with the soft butter. Place the tray in the oven to bake.

5. Step 5

   Bake the fish for about 40 minutes until cooked through. Remove from the oven and allow to rest with a piece of foil gently tenting it for about 10 minutes.

6. Step 6

   While the fish is resting, make the tartare sauce by mixing together all the ingredients in a bowl.

7. Step 7

   Finally, cut the strings from the fish and discard. Cut the roasted fish into slices and serve with the tartare sauce.