Oven-baked Fish with Lime and Herbs

Name: Oven-baked Fish with Lime and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 x 200 gram serves of trumpeter.; Finely-grated zest and juice of 1 lime.; Juice of ½ lemon.; 1 tablespoon olive oil.; 1 teaspoon clover honey.; 2 tablespoon chopped fresh herbs.; (parsley, tarragon, basil, dill or fennel).; Ground black pepper.

SpotX Wild Foods Recipe from Annette Rorke
Prep:15 minutes Cook:20 minutes Difficulty:1

Ingrediants:

4 x 200 gram serves of trumpeter.
Finely-grated zest and juice of 1 lime.
Juice of ½ lemon.
1 tablespoon olive oil.
1 teaspoon clover honey.
2 tablespoon chopped fresh herbs.
(parsley, tarragon, basil, dill or fennel).
Ground black pepper.

Directions:

Preheat oven to 200ºC.
Place lime, lemon, olive oil, honey, tarragon, parsley and pepper in bowl.
Whisk together until thoroughly mixed.
Place the fish in an oven-proof dish.
Pour over the lime mixture.
Cover the dish with foil and bake for 20 minutes.
Fish is ready when it is tender and starting to flake.
Serve with new potatoes and baby carrots.

Trumpeter Recipes

Trumpeter on a Stick

Trumpeter Poached in Coconut Milk

Poached Trumpeter in Fresh Tomato Sauce

Cajun Crumbed Trumpeter

Oven-baked Fish with Lime and Herbs

Trumpeter with Mussels and Pesto

Trumpeter
Trumpeter, a relative of the blue moki, is widely spread geographically.
While they are rarely caught north of the Bay of Plenty, they become more prolific the further south you travel.
Some of the best grounds can be found off the South Island’s eastern seaboard, from the Kaikoura Coast right down around the corner to Fiordland and including Foveaux Strait and Stewart Island. The larger specimens like deep water, preferably around structure, and tend to move offshore in the winter months. They are renowned for their fighting ability and take jigs as readily as they do cut baits. The latter, combined with flasher rigs, is a consistent performer.
Unfortunately for trumpeter, they are generally found in good-sized schools, making them an easy target for commercial fishers. They can be quite territorial, which means they are quickly cleaned out of a popular fishing spot.
The good news is that trumpeter is a great eating fish and it hangs out with other top-ten culinary contenders – blue cod, tarakihi and groper. It has a firm flesh which makes it ideal for a number of dishes, especially fish casseroles, as it holds together well.
There are no secrets to filleting trumpeter. It is done in the same way you would fillet a snapper or ‘pup’ groper. It is a fish that ‘ages’ well, gaining in flavour intensity by being refrigerated for a couple of days in a well-drained container.