Meet Holger, aka Hogman Ibiza.
‘Hogman’ is a world travelled, international-chef who fell in love with the island 10 years ago when he visited on a whim, and decided to stay.
His business specialises in Hog Roast, Fish and Mediterranean specialities.
Hogman chose this recipe for Home Cooked Heroes as it’s perfect for laid-back, alfresco dining with friends and family.
He recommends visiting your local fishmonger for this fabulous catch of the day.
“Sourcing your food from local suppliers means that you have a better understanding of where it originally came from, and you can often find high-quality produce for less than you’d pay in a supermarket.”
Ask them to clean and prep the fish for you from the inside-out, as this will save you so much time and effort when preparing the meal later on.
This recipe is exceptionally healthy and great for summer.
Why not try this simple dish from home, and show us the results?
We’d love to see them.
- Start with marinating your fish with fresh lemon and pepper (inside and out) - then put aside.
- Stick some lemon and lime slices and ripe cherry tomatoes inside the fish, and add some fresh thyme.
- **Prepping the Ibiza salt crust** Use typical Ibiza sea salt (with big grains, not fine salt - in Spanish “grano grueso”)
- Whisk 3 Egg whites by hand, or it's easier with an electric whisk until stiff.
- Mix it carefully with your salt, and form your bed for the fish.
- Place the stuffed fish on the bed and cover it with the second half of your salt, coating completely.
- Put your fish in the oven for 30 minutes, at 200 Celsius.
- **In the meantime** Cut the zucchini, aubergine, onion, garlic and red/green peppers into cubes. Don't worry about trying to make the cubes an even size, it doesn't matter.
- Add a little olive oil to a pan, place on the stove and heat to a high temperature.
- Throw the vegetables in and pan fry until brown from all sides, add a pinch of salt and black pepper too.
- Add some tomato puree and fresh rosemary to the pan, and let it boil for 10 minutes.
- Peel your red potatoes and cut the them into small cubes.
- Heat another pan with olive oil so it's super hot, and fry the potatoes. Add salt and fresh rosemary to taste until they're nice, crisp and brown. Don't forget to keep tossing them for an even cook.
- Put your veggies and potatoes with the pans on the table and tuck in.
The perfect wine to accompany this delicious dish is a Spanish Rueda, or Tempranillo (whites) chilled to 6 Celsius.
Useful items for this recipe