EASTER PICK UP /// BBQ Butterfly Murrumbidgee Gold Murray Cod with Diane Sauce, Serves 2-3
Preheat the BBQ, make sure the surface is clean and wipe down with paper towel, very lightly brush the grill plate or bars of the grill with olive oil.
Generously season the skin of the Murray cod with sea salt and place skin side down on the BBQ.
When the fish is butterflied in this manner you can monitor the cooking of the fish as the flesh will begin to change from a raw appearance to cooked. When cooked to your liking, and the skin is crispy, lift on to a platter and sprinkle with more salt to serve if you wish.
Carve the fish into desired portions and serve a jug of the heated Diane Sauce on the side.
Serves 2 or 3 people, 250mL sauce is included.
min weight 600g