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…
- 1 or 2 Garnard
- dash of olive oil
- 1 lemon
- chille sauce
- salt & pepper
- 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..