Whole Baked Fish with Apricot Glaze
MARKET BOX RECIPES

Whole Baked Fish with Apricot Glaze

Fish and apricot is a beloved local pairing – for good reason! Here, the buttery flavour of pan-seared fish is elevated by the fruitiness of an apricot, garlic, and honey glaze. With nutrient-rich veg for balanced, delicious dining.

  • Preheat the oven to 200°C. Spread out two wedged sweet potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

  • Place a pot over a medium heat with a drizzle of oil. When hot, add in two roughly chopped apricots, some lemon juice (to taste), and a dash of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually add water in 10ml increments. On completion, stir through some honey or sweetener to taste, and a clove of grated garlic. Remove from the heat and season to taste. Add in a knob or two of butter, and stir to combine. Pop on a lid and set aside to keep warm.

  • Remove the fish from the packaging, give it a rinse, dry it off a bit, and place it on a lined baking tray. Optional: You can slice off the head if you prefer, but we like baking it whole as is. 

  • Score the skin at an angle in lines about 3 cm apart, cutting into the flesh (about 1cm deep). 

  • Spoon and smear apricot butter into the incisions in the fish, and coating it all over. Put the remains inside the fish cavity. 

  • Bake for 15-20 minutes until golden and cooked through. The fish flesh should be white and flake away from the bones when done. 

  • Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry 1 diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add a clove of  grated garlic and fry for another minute until fragrant, shifting constantly. Add a few handfuls of roughly shredded swiss chard and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.

  • Serve the fish, finishing it off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side along with the wilted chard. 

 CHEF’S TIP :

If you’d prefer a smoother apricot sauce, pop it in a blender or food processor at the end of step 2 and whizz until silky.