Murray cod stuffed with prawn- and scallop recipe plus tartare sauce to serve
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Preheat the oven with fan power to 160C (180C conventional). Line a tray with baking paper and place the sliced onion and sliced garlic on it. Mix it with a tablespoon of olive oil and a pinch of salt and set aside.
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Season both sides of your fish fillets with salt and pepper and set aside.
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Place a fish fillet, skin side down, on the chopping board. Place three long pieces of butcher twine underneath, which you will use to tie both fillets together. Mix all the filling ingredients and place on the first fillet. Place the second fillet over the filling in the same orientation as the bottom piece and use the string to tie the two pieces together like a sandwich. But not too tight: you just want to hold the pieces together. Gently transfer the fish to the tray with the onions.
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Sprinkle the wine and lemon juice over the fish and season with a little salt and pepper. Place a bay leaf under the two tied strings and dot the top of the fish with soft butter. Place the tray in the oven to bake.
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Bake for about 40 minutes until the fish is fully cooked. Remove from the oven and let rest for about 10 minutes, pressing gently with a piece of foil.
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While the fish is resting, prepare the tartar sauce by mixing all the ingredients in a bowl.
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Finally, cut the fish strings and throw them away. Cut the roasted fish into slices and serve with tartar sauce.
