Whole roasted fish with shellfish and spicy tomato fumet William Smith Published Apr 03, 2026 1Lemon, thinly sliced1Fish, whole, or snapper (ask your fish monger to remove gut, gills and scales) (Main)1 tspSea saltΒΌ tspPepper3 TbspExtra virgin olive oil, plus extra 2 tbsp4Shallots, sliced150 mlWhite wine1Red chilli, small, fresh, sliced (optional)1 kgShell fish, mixed, cleaned e.g. Cloudy Bay Clams and green-lipped mussels100 gOregano3 TbspWorcestershire sauce1Lemon, cut into wedges2Large ripe tomatoes, diced2 TbspSeasoning, Simon Gault Home Cuisine indian seasoning100 gButter
