Serving size: 3-6 ounces per serving
Irene
A variety of ways to cook fresh fish.
Ingredients
Fresh trout with head, or other fresh fish
Olive oil
9 or more lemon slices
Spices, salt and pepper
Foil
Instructions
Remove intestines from fish, carefully clean the insides. Leave head on fish, but remove the brain.
Rub foil with foil. Rub inside fish with olive oil. Place three or more lemon slices inside the fish.
On foil, where you will be placing fish to bake add 3 more slices of lemon for bottom of fish.
Put spices on bottom of fish and lay it on top of the lemon slices on foil.
And spices to the top and side of fish, lay a few more lemon slices on fish.
Add a bit of olive oil.
Prepare your fish using one of these two variations:
1. “en Papillote” or loosely wrapped; 2. bake open in foil or in a pan.
Select a cooking style, oven method, BBQ open method or BBQ "en papillote"
Oven method:
Wrap and seal fish in foil.
Bake fish in hot oven first, then lower oven heat and bake until fish flakes.
BBQ open method:
Place fish in foil close to the coals for the first 10 minutes, then turn for 5 minutes, put higher for 5 to minutes or more. Check and adjust. Try not place foil under direct flames.
BBQ “en papillote” or loosely wrapped in foil:
Wrap and seal fish in foil. Do not turn the papillote while cooking.
Use indirect heat or hot coals. Try not to place foil under direct flames. Direct flames will burn the fish before it is fully cooked.
Notes:
If you feel like it, add a splash of white wine.
You can add thinly sliced tomatoes and oregano along with the lemons.
Don't use onions or garlic. Save these for the veggies or rice.
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