Whole baked fish

Yield: 2 servings

Measure Ingredient
1 \N Whole fish; (1 1/2-2lb), cleaned
\N \N ; and sealed
15 grams Butter
½ \N Lemon; cut into wedges
1 small Bunc herbs
\N \N Salt and pepper
1 \N Dsp peppercorns
½ pint Dry white wine or lemon juice

Ask your fishmonger to clean and scale the fish. Using a sharp knife score the fish diagonally to allow the flavours to reach into the fish.

Place the fish on foil, stuffing with the butter, lemon wedges, bunch of herbs, salt and pepper and peppercorns. Sprinkle with white wine. Fold over the foil and bake in a hot oven at 200C/400F/gas 6 for approximately 8-10 minutes per lb. The fish does not require turning during cooking, and you will find the fish looks better if the foil is opened up in the oven for 5-6 minutes before serving to allow it to crisp up slightly.

Carlton Food Network

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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