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BBQ lobster ginger butter with patatoes

With a whole fish on top of truss tomatoes and potatoes, this fresh tray bake is perfect for entertaining. Maecenas sapien lorem, fringilla nec purus in, rutrum ultrices justo. Vestibulum nec orci sed dolor aliquam pharetra. Aliquam non enim eget metus venenatis auctor eu id justo. Phasellus posuere iaculis augue nec placerat. Nulla quis aliquam eros, a feugiat orci. Nullam neque augue, rutrum eget pulvinar a, porttitor vitae dui. Meanwhile, place oregano, dill, rind, caraway seeds and remaining oil in a small food processor. Season with salt and pepper. Process until finely chopped. Make 4 slits on each side of fish. Rub dill mixture in cavity and in slits of fish. Place fish on potato mixture. Bake for 15 minutes.

CategoryPlats de fruits de mer

Total Time45 min

Yields10 servings

CuisineAmerican

BBQ lobster ginger butter with patatoes

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 400g cherry truss tomatoes
  • 2/3 cup dry white wine
  • 2 tablespoons lemon juice
  • 4 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon sweet paprika
  • 2/3 cup extra virgin olive oil
  • 1kg red-skinned potatoes, cut into 1cm slices
  • 2/3 cup fresh oregano leaves, plus extra to serve
  • 2/3 cup fresh dill sprigs, plus extra to serve
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon caraway seeds

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!
  1. Preheat oven to 200C/180C fan-forced. Grease a large baking tray with sides.

  2. Remove half of the tomatoes from the vine. Place in a large bowl. Using hands, crush tomatoes. Add wine, lemon juice, garlic, coriander, paprika and 1 tablespoon oil. Season with salt and pepper. Stir to combine. Add potato. Toss to combine. Place potato mixture on prepared tray. Bake for 30 minutes.

  3. Meanwhile, place oregano, dill, rind, caraway seeds and remaining oil in a small food processor. Season with salt and pepper. Process until finely chopped. Make 4 slits on each side of fish. Rub dill mixture in cavity and in slits of fish. Place fish on potato mixture. Bake for 15 minutes.

  4. Cut remaining tomatoes into small portions. Add tomatoes, olives and capers to tray. Bake for a further 15 minutes or until fish is cooked through. Sprinkle with extra herbs. Serve with lemon wedges.

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