Recipes | Sydney Seafood School

Ingredients

• 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