There is a certain celebrity chef who believes if you're a meat eater then at least once a year you should have to look a creature in the eye before killing it yourself.
I'm not quite ready to stare down a baby sheep (you do know that's what lamb is right?) so I thought I'd start with snapper.
I marched right up to this one at the fish mongers, looked in its clear, lifeless eye and then asked the monger, 'Can you, you know, get the bits out for me?'
You've gotta start somewhere.
This dish was inspired by the lovely Donna who cooked up one for me and proved that whole fish are easy.
1 whole snapper - cleaned and gutted
1 lime, sliced
2 cloves of garlic, finely sliced
1 fennel top, chopped
20gm butter, chopped into little squares
Preheat the oven to 180C degrees.
Stuff all ingredients into the cavity of the fish. Spray the outside with some olive oil and bake in a dish for 20 minutes.
Serve with salad and little roast potatoes. Watch out for the bones.