Exciting centrepiece: sorted.
1 x 1.5-2 kg Alfonsino, cleaned
2/3 cup extra virgin olive oil
1 lemon cut into thick slices
1 bunch parsley, ½ bunch left on the stalk and leaves picked from the other half
6 sprigs of fresh oregano, plus extra leaves, picked, for garnish
Salt flakes and freshly ground black pepper, to taste
500g cherry truss tomatoes, left whole on stems (allow one stem of 6-7 tomatoes per person)
Lemon cheeks, to serve
Place a large baking tray in the oven and preheat to 220°C (fan forced).
Wipe the belly cavity of the fish thoroughly with a clean damp cloth to remove any trace of blood. Score both sides of the fish with 3 or 4 angled cuts through to the bone. Put lemon slices, parsley and oregano sprigs into the belly cavity. Season well with salt and pepper.
Once the oven has come up to temperature, remove the baking tray and drizzle with half of the olive oil. Quickly place the fish on the tray. Drizzle the top of the fish with remaining oil and put the tray in the oven.
Cook fish for 10 minutes, then add the cherry truss tomatoes to the same roasting pan.
Continue cooking for a further 10-15 minutes, depending on the size of the fish, until the thickest part of the fish is opaque and flakes easily when tested with a fork.
Serve fish on a large platter surrounded by tomatoes, scattered with fresh herbs and served with lemon cheeks on the side. Serve with roasted whole kipfler potatoes if desired.
Alfonsino is a deep sea fish found in temperate and subtropical waters, from southern Queensland to Tasmania. Allow the fish to come to room temperature before cooking.
At a pinch you can substitute dried oregano for fresh; use a generous pinch for the cavity and a light sprinkling over the fish.
Australian Bass, Yellowfin Bream, Barramundi, Blue-Eye Trevalla, Goldband Snapper, Golden Perch, King Threadfin, Silver Perch, Snapper.