Method
The belly of the fish, referred to in more derogatory terms by
many people as the 'flap', is considered one of the least desirable
parts. This is ironic, as in many countries this part of the fish
is treasured and often has the highest value, including sashimi
grade Tuna belly, which is the part most prized by many Japanese.
The belly of the fish contains the most amount of fat and what I
can tell you is that fat equals flavour, hence its popularity. I
like to remove the belly of a large fish such as a groper or a good
sized snapper as a whole section with the skin on complete with its
two 'undercarriage' fins. It cooks beautifully as a whole large
piece that I usually serve on a big platter with a pile of forks on
the side for everyone just to dig into. You won't believe how moist
and good it is. It's delicious and rich, so something like this
acidic and salty salsa verde, served alongside or over the top
works a treat.
Serves a few or many (depending on the size of the groper)
Salsa Verde
Place all the ingredients in a bowl. Place in the refrigerator
for half a day, whisking every so often to let the flavours blend
and develop. Check seasoning and add a little more lemon juice if
you think it's required.
Keep in the refrigerator for up to a week.
Cooking and Serving
Pre - heat your oven to as hot as you can get it.
Place a roasting dish in the hot oven for five minutes to get it
super hot.
Take the belly/s and score the flesh side with a sharp knife,
making a couple of crisscross incisions.
Rub olive oil into the scored belly cavity, then season
liberally with sea salt and fresh black pepper.
Remove the hot roasting pan from the oven, add some cooking oil,
then place the groper belly/s skin side down and place immediately
in the oven. Cook for five minutes on high, then turn your oven to
the grill function and move the pan up under the grill to finish
cooking and to create a caramelised and slightly golden
appearance.
Carefully place on a platter and spoon over some of the salsa
verde. Lemon halves on the side and you're good to go.