Bluenose THYME - Roasted as

Recipe by Carl Muir

Sooo....everyone raves about this bluenose

First batch we get a few weeks ago...its good.....but geez it dries out real quick, even crumbed I talk to a local chef he reckons it is way better left with skin on, anyway a few ideas fall into place.

Fillets scaled, mixed with olive oil, thyme, garlic sea salt, some fresh garlice and oregano...left for an hour and then the dregs of a mix I put on my coleslaw.......just a wee dose of it.....horseradish, mayo, lime, rice vinegar.....

Roasted cubed spuds for an hour and a bit..........once they nice brown and cooked layered the blue nose on top.....skin UP, sprinkled more THMYME, and some more drizzle of olive oil, another sprinkle of masterfoods garlic sea salt......1/4 of an hour later........close to best fish ever...soooo tender and decadent.