Oven-Baked Fish
I have lots of herbs in my garden.
I used them to make simple baked fish.
Prepping the fish is important.
Thoroughly clean off the blood, and sprinkle a generous amount of salt. Don't forget the insides.
Be sure to pat dry excess water. It will cause an odor of you don't. Recipe by marimi5
Ingredients
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2 fish Black porgy (or your favorite fish)
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1 there is no set standard. use whatever you have on hand, or whatever you like. Herbs ※Enough for 2 fish
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9 twigs of each Rosemary, thyme, dill
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9 leaves Sage
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6 leaves Bay leaf, lemon balm (mint)
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3 whole Garlic
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1 lots Salt and pepper
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4 tbsp Olive oil
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Accompaniments:
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1 large Potato
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1/2 Carrot
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4 Young corn
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6 Cherry tomatoes
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1 ☆Olive oil
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6 pea-sized drops ☆Garlic paste
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4 pea-sized drops Anchovie paste (or filets)
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1 ☆Pepper
Cooking Instructions
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1
Prepping the fish: Gut the fish and descale, and cleanly wash the blood. Season with salt and let sit for 15 minutes. Thoroughly wipe dry.
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2
Prepping the veggies: Cut into large bite-sized pieces, pat dry, and place into a bowl with ☆ to marinate for about 15 minutes. Soak the carrots and potatoes in water first.
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3
Divide the herbs into two equal portions for each fish. Divide each portion in half again, for the insides of the fish and to garnish on top.
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4
Coat a cookie sheet with olive oil, and line up all of the veggies except for the tomatoes. Place the fish on top, and spread the herbs out on top.
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5
Bake on the bottom rack (without preheating), at 570°F/300°C for 25 minutes. Put the tomatoes in and bake for an additional 5 minutes. It is done.
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