Baked Whole Garnard

Tony General Leave a Comment

Great way to make these small fish go a long way. Use a fork to pick the skin and then the flesh of the bones, you’re be surprised just how much meat there is…

Clean whole fish and lay on tin foil


  • 1 or 2 Garnard
  • dash of olive oil
  • 1 lemon
  • chille sauce
  • salt & pepper

Garnish fish with ingredients


  • Clean the head and gutted fish and lay on some alloy foil
  • Pour some olive oil and chilli sauce over the fish
  • Slice 2/3’s of the lemon, lay the slices along the sides of the fish, and then squeeze the juice of the remaining lemon along the fish.
  • Wrap up the fish so that no juices will come out while cooking for about 20/25 minutes..

With a fork pick the meat from the fish and sip a white wine

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