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Buka Buka Fish


6 large garlic cloves

1 tsp salt, more for later

1/4 cup finely chopped fresh parsley

2 fresh chopped chilli

4 Bukka Bukka, cleaned and gutted (but with head)

1 lemon, thinly sliced

Olive oil

2–3 tbsp fresh lemon juice

1 pack of Olives

Handful of cherry tomatoes

1 Onion

Olive oil


Preheat the oven to 180 degrees and set a roasting sheet pan inside to warm.

Mix crushed garlic with salt, parsley, lemon juice, olive oil and chili.

Pat the fish dry, inside and out. And if needed, run your knife along the cavity to open it up some more.

Salt generously inside and on both sides outside, then brush some of the mixture around.
Place chopped onions on a lightly oiled piece of foil or baking paper that is large enough to enclose the fish.

Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle around the fish too. Place cherry tomatoes and olives.

Fold the foil over the fish lengthwise, tightly closing the top seam to trap the
steam. Place the foiled fish on top of the hot sheet pan and bake in the 180 degrees heated-oven for 30-40 minutes, depending on the thickness of the fish. (We
sometimes add half a cup of water or vegetable stock.

Remove from heat. Serve immediately with suggested sides and salads.

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