- 1 whole fresh yellowtail (approximately 1.5 kg)
- 3 T olive oil
- Sea salt, to taste
- 12 ClemenGolds
- 4 T honey
- 1 large bunch spring onions
- 1 x 3 cm fresh ginger piece, grated
Preheat the oven to 180°C. Thoroughly rinse the fish and pat dry with kitchen paper. Rub the skin of the fish with 2 T olive oil, then sprinkle with salt.
Thickly slice 11 ClemenGolds and arrange on the base of an ovenproof dish. Drizzle with 3 T honey and top with the fish, then drizzle with the remaining honey.
Roast for 20 to 25 minutes, or until the flesh is white and begins to flake, but is still succulent and tender. Finish off under a hot grill for five minutes to crisp the skin.
Meanwhile, thinly slice the spring onions on the diagonal, then mix with the remaining oil, grated ginger and the juice of the remaining ClemenGold.
Scatter over the hot fish and serve immediately